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
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
- 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
- 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
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
- 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
- Onions – 1 medium (finely chopped) or use green and white portions
- Garnish : finely chopped parsley or chives or dill
- Peel the boiled potatoes and get thickish slices (you can also
cube them if you wish).
- 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
- 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
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