Meleg Krumplisaláta - Hungarian Warm Potato Salad Recipe

A potato salad is quintessential when you think of Vegetarian cuisine outside India. Wiki tells us we have about 60-80 varieties of Potato Salad across the world - and these are documented recipes. There might be atleast that many or even double that number which are followed by home chefs, sometimes a guarded recipe passed down generations.. There's definitely something about the tuber that makes it endearing to potato lovers across the globe, be it in the warm or cold versions.

Today, we try a Warm potato salad - Meleg Krumplisaláta (Pronounced as May-leg KROOM-plee-shaw-lah-taw) from Hungary (a Central-European Nation) that had us tickled pink as we had it over one weekend for brunch along with some delicious soup that will feature shortly.

 The original recipe also included hardboiled eggs which we skipped. Its a delicious salad that you cant have enough.. Crazily enough even my LO was licking her teeny weeny portion as if she liked it :-)) Before we get to the recipe, a small snapshot of Hungary. 

• Hungary is a landlocked country in Central Europe.It is situated in the Carpathian Basin and is bordered by Slovakia to the north, Ukraine and Romania to the east, Serbia and Croatia to the south, Slovenia to the southwest and Austria to the west. The country's capital and largest city is Budapest.
• Hungary is home to the largest synagogue in Europe (Great Synagogue), built in 1859 in Moorish Revival style with a capacity of 3000 people, the largest medicinal bath in Europe.
• Hungarian cuisine is a prominent feature of the Hungarian culture, just like the art of hospitality. Traditional dishes such as the world famous Goulash (gulyás stew or gulyás soup) feature prominently. Dishes are often flavoured with paprika(ground red peppers), a Hungarian innovation.
• Desserts include the iconic Dobos Cake, strudels (rétes), filled with apple, cherry, poppy seed or cheese, Gundel pancake, plum dumplings (szilvás gombóc), somlói dumplings, dessert soups like chilled sour cherry soup and sweet chestnut puree, gesztenyepüré (cooked chestnuts mashed with sugar and rum and split into crumbs, topped with whipped cream). Perec and kifli are widely popular pastries.

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Country : Hungary

Dish : Meleg Krumplisaláta - Warm potato salad

Serving suggestions :  grilled veggies or meats

Prep time : 15 mins | Cook time: 10 mins | Serves : 4

Adapted from here

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Ingredients:

• Potatoes - firm : 6 no - boiled, peeled and sliced
• Salt & pepper - to taste
• Butter / Olive oil - 1 TBSP (I used the latter)
• Sour Cream - 1/2 cup (See quick tip for Sour cream substitute for this salad)
• Onions - 1 medium (finely chopped) or use green and white portions of scallion
• Garnish : finely chopped parsley or chives or dill 

Method:

1. Peel the boiled potatoes and get thickish slices (you can also cube them if you wish). 
2. In a pan, saute onions in butter or olive oil. Add sour cream and stir on low flame, add salt and pepper. switch off flame in 2 mins
3. Drizzle this sauce over the warm sliced potatoes. Drizzle more oil if you wish and garnish.

Quick tip for Sour cream : 

Blend together about 50 gms of paneer, a dollop of yoghurt and a dash of lime juice to get a smooth, instant sour cream substitute. 

Either way, ensure that the sauce isnt boiled or simmered, but just blended enough to pour over the potatoes. Add a dash of milk to make the sauce a lil more runny, if you wish.

Lets see what the other marathoners have dished out for the WorldBlogging Marathon

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