June Meyer's Authentic Hungarian Dill Potato Salad (Krumpisa

Title:
June Meyer's Authentic Hungarian Dill Potato Salad (Krumpisa

Yield:
6 Servings

Categories:
Hungary,
Salad




Ingredients:





     6    Red potatos


   1/2 sm Onion


     1 tb Minced fresh Dill


          -(do not subsitute dry)


     3 tb Oil, corn or olive is fine


 1 1/2 tb Good white vinegar


          -(I use Marukan Rice


          -Wine, Orange label)


     1 ts Sugar


          Salt






 Dill plants, green and feathery, tall and swaying in the breeze perfuming


 the air in the garden. Whole bunches of dill, three feet long or more hang


 drying in the summer kitchen waiting for the harvest canning to begin. Dill


 is still a staple in our household. Today, I buy bunches at the


 suppermarket and roll and wrap the fronds tightly in aluminum foil to store


 in my freezer for use all year round in salads, sauces, dips and soups.


 


 This Dill Potato Salad Recipe is my favorite. It is full of fresh dill


 flavor. It is simple to make, embarassingly quick and mouthwatering.


 Regards, June Meyer. Cook potatos in pot of salted water till tender. Cool


 enough to handle and peel. Slice potatos as for salad. Put potatos into a


 bowl. Add diced onion. Add minced fresh Dill. Pour oil and vinegar over


 ingredients in bowl. sprinkle 1 tsp. suger over all and toss to mix. Taste


 and adjust seasoning. More salt or more sugar if needed. Serve at room


 temperature. Serves 4. Walt


 


       If you try one of my recipes please tell me what you think.


                   E-Mail me at: june4@interaccess.com


 Posted to EAT-L Digest 13 Dec 96


 


 From:    Walt Gray 


 


 Date:    Sat, 14 Dec 1996 18:48:09 -0500