salad

Great either as a lunch entree or as a side dish for the buffet table.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Horky bramborovy salat / Hot Potato Salad
 Categories: Czech, Potato
      Yield: 4 Servings
 
      3    Or 4 slices bacon, cubed
    1/4 c  Sugar
      1    Scant tablespoon flour
    1/2 c  Vinegar
    1/2 c  Water
      1    Egg
      1    Stalk celery, cubed
      1    Small onion, chopped
      2    Eggs, hard boiled
 
  Boil desired number of potatoes in skin until tender. Remove skins.
  
  Fry cubed bacon. Mix cup sugar and scant tablespoon flour and pour
  into bacon. At once add vinegar mixed with water: bring to a boil,

Too many people think of Zürich as a boring, gray banker's town, only good for passing through fast on the way to somewhere else. Maybe those of us who enjoy a slower and more thoughtful style of travel should be grateful for this, as it leaves the city to us, and less at the mercy of Rick Steves and those who (having read something by a single travel writer) couldn't be bothered to look for a second opinion.

The same goes for the food in Zuerich. The idea that Swiss food is boring is laughable. True, Switzerland has always been a crossroads for foods from the countries that surround it (Germany, Italy, and France). But sometimes it's taken the Swiss to perfect dishes from one or another of these, or find an aspect to them that the others have ignored. This happens to that commonplace side dish, a kartoffelsalat or potato salad, in a central Zurich restaurant called the Zeughauskeller. (If you're interested in going there, click here for a Google map or scroll down to the bottom of the full entry.)

The place used to be the town armory, back in the day. Now it mostly serves up basic Swiss food -- with French and Italian accents here and there -- to both tourists and locals. The most popular side dish to go with the various grills, roasts and sausage dishes is the Zeughauskeller's famous relatively-low-fat potato salad. They go through approximately twenty metric tons of it every year, and (if you ask nicely) they don't mind giving out the recipe.

Click "read more" to see it... (And greetings to those of you who've found your way here from justhungry's bookmarks at del.icio.us!)

Estonian Herring and Potato Salad

For the salad:

• 1 salted herring filet (schmaltz style)

• 2 red-skinned potatoes, boiled and cut into 1/2-inch dice
• 3 canned beets, cut into 1/2-inch dice
• 1/3 cup minced onions
• 1 large tart apple, cored and cut into 1/2 inch dice
• 1/2 cup diced dill pickles
• 2 hard-cooked eggs, chopped
• 1 cup diced cooked ham or veal

For the dressing and garnish:

• 1 tablespoon whole-grain mustard

• 1 teaspoon dry mustard
• 1 1/2 tablespoons cider vinegar
• 1 1/3 cups sour cream