4 cup potatoes, *
1/2 tsp salt
1/3 cup onion, chopped
2 tbsp lemon juice
2 cup chicken broth, **
1/4 cup vegetable oil
1/2 tsp sugar
1 pepper, as desired
Directions
* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken
broth may be either home made or commercial.
Boil potatoes in broth with 1/4 ts salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 ts salt and the sugar in lemon juice. Pour
over potatoes. Marinate salad 1 to 2 hours before serving. Serve at
room temperature.
Servings: 4 servings
Bavarian Potato Salad Recipe brought to you by Recipe Ideas
Categories: German; Potato; Salad; Vegetable
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into the far past, certainly as far as the Egyptians, and possibly even further than that. However, in the main part, these old records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered, according to historians are some ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by the Romans. In his works, Apicius tells us how the meals were separated into appetizers, main meal and dessert, something we still use today. Additionally, he tells us how the ancient cooks were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs for example basil, rue and parsley. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the holy lands, such as parsley and basil. The introduction of these new foods and spices led to an eruption in recipe publications, many of which are now in private collections. For the next few years, the wealthy families of the West tried to lay on the most exotic banquets, and consequentially cooks and their recipe collections were greatly in demand. Nevertheless, it was during the 19th century that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing the recipes of their peers. By the advent of the twentieth century, cooking books were increasing in popularity mostly due to better eduction, more free time and having more money. |
We hope you enjoy this Bavarian Potato Salad recipe.
