Christmas potato salad with beer mayonnaise according to the brewery restaurant OSSEGG
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The recipe for this salad is from the chef Lukáš Holý from Pivovarská restaurace OSSEGG Praha, Římská 45, Prague 2 – Vinohrady.
Ingredients:
1 kg
potatoes type A or Grenaille potatoes
200 g
of high quality, full-fat sour cream
100 g
of high quality smoked bacon / we used our beer bacon which we make ourselves at OSSEGG
100 g
blue mould cheese / we used smoked Niva /
1 pc
smaller white onion chopped finely
1 pc
smaller red onion finely chopped
1 pc
fresh rosemary sprig
3 pcs
allspice beads
3 pcs
whole peppercorns
2 pcs
bay leaves
1 bunch
of spring onions chopped finely
5 tablespoons
OSSEGG beer mayonnaise
2 tablespoons
finely chopped chives
salted water to cook the potatoes
pepper
salt
For Ossegg beer mayonnaise:
3 pcs
yolks
/tr>
200 ml
sunflower oil
50 ml
black beer Balthasar 13 OSSEGG Praha
1 tsp
hot mustard
juice and zest of one lemon
crushed cumin
pepper
salt
Procedure:
Wash the potatoes well under cold water and boil them till tender in salted water to which we have added wild spices and a sprig of rosemary. Let cool, peel and cut into larger cubes. We used Grenaille potatoes, so we didn’t have to peel them and just cut them in half.
Slice all the onions very finely, make sure you do.
Salt and pepper the sour cream, combine with the mayonnaise.
Cut the smoked bacon into small cubes and fry in a hot pan until golden brown, skim off the fat and leave to cool.
Grated the cheese on a coarse grater.
Place all the ingredients in a bowl and mix carefully with the cream and mayonnaise dressing to combine everything into a compact mass.
Season with salt and pepper, being careful with the salt, the cheese is quite strong.
The salad can be garnished with finely sliced red onion, chopped chilli pepper, which we remove the seeds and chives.