Bernhard Long - Party kitchen Ahoy

Party kitchen Ahoy:

The 1000 best recipes to celebrate

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Potato salads - delicious recipe ideas from classical to Mediterranean Potato salads - delicious recipe ideas from classical to Mediterranean Potato Cuisine: Classic with broth or Mayo - so we love potato salad!

Potato salad Pollo tonnato Potato salad Pollo tonnato Serves 4 meals 1 kg potatoes 3 chicken fillets 3 tablespoons oil Salt and freshly ground pepper 1 pinch of sugar 2 cans of tuna fillets without oil (185 grams) 3 anchovy fillets 1 teaspoon medium mustard 150 grams Mayonnaise 5 tablespoons of sour cream 1-2 tablespoons lemon juice 2-3 teaspoons of small capers (glass) 1 medium onion 1/2 teaspoon vegetable stock (instant) 2 tablespoons white balsamic vinegar 1 red bell pepper 1 small cucumber The preparation sequence Potatoes covered in water so the. Cook for 20 minutes. Quenching, peel and let cool. Meanwhile, meat in clean water and pat dry. 2 tablespoons of oil in a frying pan heat up. Meat fry on each side 4 to 6 minutes. Season with salt and pepper. Let cool down. Drain tuna. Rinse anchovy. Both with mustard, mayonnaise and sour cream puree. Season with salt, pepper and lemon juice. Stir in capers. Onion peel and finely dice. Heat 1 tablespoon oil in frying oil, sauté onion until translucent. 150 milliliters of water with broth and pour vinegar. Bring to the boil and simmer for 2-3 minutes. Slice the potatoes into the hot broth, mix and so the. Infuse 10 minutes. Tuna mayonnaise fold and let 30-40 minutes. Paprika brush, clean water and chop finely. Clean cucumber in water, peel and slice into thin slices possibly or cut. Cut fillets lengthwise into two halves and cut into slices. Everything under the potato lifting. Season with salt, pepper and sugar.

Blue Potato salad with tuna and Dijon cream Blue Potato salad with tuna and Dijon cream Ingredients for 6 meals 1.5 kg blue potatoes (eg the variety Vite Lotte) 500 grams of cutting beans 3-4 stalks savory (alternatively, thyme) Salt and freshly ground pepper 1 pinch of sugar 2 shallots 1 bunch of chives 6-7 tablespoons white wine vinegar 2 tablespoons Dijon mustard 2 tablespoons whipped cream 7-8 tablespoons good olive oil 6 eggs (size M) 2 cans of tuna fillets without oil (185 grams) The preparation sequence Clean potatoes in water and mixed with shell covered in boiling water so the. Simmer for 15 minutes to cook. Drain potatoes, cold deter and remove the shell. Let cool down. Clean beans in water, clean and cut diagonally into bite size pieces. Clean savory in water, shake dry. Beans and savory covered in little boiling salted water cook for 8-10 minutes to cook. Let Drain, drain, remove savory. For the Dijon cream shallots Peel and dice. Chives in clean water, shake dry and cut into small rings. Vinegar, mustard, cream, salt, pepper and so the. 1 teaspoon of sugar mix, beat oil underneath. Chives and shallots stir. Potatoes, beans and Dijon cream mix. so let the 1 hour. Eggs so the. Boil for 10 minutes, cold discourage and let cool. Drain tuna and fold into the salad. Peel eggs and cut in half. Salad again and season with salt and pepper. Bring to the table with the egg halves.

Cauliflower Potato salad with herbs Cauliflower Potato salad with herbs Serves 4 meals 1 kg potatoes new 250 grams of green beans 500 grams of cauliflower 1 bunch arugula 1 bunch of parsley 1 clove garlic 75 milliliters Olive Oil Juice of 1 lemon 2 tablespoons flaked almonds Salt and freshly ground pepper 2 red onions The preparation sequence Thoroughly clean potatoes in water and in boiling water so the. Simmer for 20 minutes to cook. Clean beans in water, clean and cut diagonally into small pieces. Cauliflower clean and cut into small florets. Cauliflower and beans in boiling salted water so the. 7 minutes to simmer, cook. Vegetables drain and rinse with cold water. Arugula and parsley in clean water, shake dry, chop coarsely and place in a universal shredder. Peel and chop garlic. Garlic, oil, lemon juice, 100 milliliters of water and add almonds and puree everything fine. Season with salt and pepper. Drain potatoes, rinse, allow to cool slightly. Peel the onions and cut into thin columns. Slice the potatoes. Mix potatoes, vegetables and onions with pesto dressing and so the. Infuse for 30 minutes stirring occasionally.

Mushroom Potato salad with spring onions and bacon dressing Mushroom Potato salad with spring onions and bacon dressing Serves 4 meals 250 grams of mushrooms 1 spring onion so the. 500 grams small potatoes Pell (the previous day) 100 grams of bacon 1 tablespoon granulated mustard 350 milliliters of vegetable broth 5 tablespoons white wine vinegar Salt and freshly ground pepper The preparation sequence Cleaning mushrooms, cleaned and cut into slices. Spring onion brush, clean water and cut into rings. Potatoes into quarters. Bacon fry without fat in a frying pan, spring onion and mushrooms to add. Mustard and broth and cook boil. Pour vinegar to strong season with salt and pepper. Pour broth with the vegetables over the potatoes and mix well. For transportation fill in jars.

Vienna-sausage-potato Vienna-sausage-potato Ingredients for 10 meals 2 kg waxy potatoes per 1/2 bunch / pot, Cauldron rosemary and thyme 3 medium onions 6 tablespoons oil 2 teaspoons vegetable stock 10 tablespoons herb vinegar Salt and freshly ground pepper 500 grams cherry tomatoes 1 glass (720 milliliters) gherkins 6 wiener (so to the. 600 grams) 1 bunch of parsley 250 grams of crème fraîche The preparation sequence Clean potatoes in water and so the. Cook 25 minutes. Then put off, peel, cool. Clean herbs in water, pluck and chop needles or leaves. Peel the onions and chop finely. Sauté onions and herbs in hot oil. Pour 350 milliliters of water, bring to a boil. Broth and vinegar stir. Remove from heat. Season with salt and pepper. Potatoes into quarters and mix with hot broth. Cooling down. Clean tomatoes in water and cut into two halves. Drain cucumbers. Cut cucumbers and sausages into slices. Clean water and finely chop parsley flakes. All prepared ingredients together. Crème fraîche fold. Season to taste.

Classic potato broth Classic potato broth Serves 4 meals 1 kg waxy potatoes 3 small onions (so to the. 120 grams) 4 tablespoons sunflower oil 1 tablespoon medium mustard 350 milliliters of vegetable broth 5-6 tablespoons white wine vinegar 80 grams of diced raw ham Salt and freshly ground pepper 1 bunch of chives 1 pinch of sugar The preparation sequence Clean potatoes in water and boil for 20-25 minutes in boiling water. Peel the onions and cut into cubes. Oil heat in a saucepan, Cauldron, onions in it so the. Simmer covered 15 minutes. Mustard and broth and cook boil. Vinegar and ham add, spice broth vigorously with salt and pepper. Drain potatoes, rinse, peel, cut into slices and add to the broth. Wait at least 20 minutes in the broth. Chives clean in water, cut diagonally into thin rings and add to the salad. Season with salt, pepper and sugar. Bring salad hot or cold on the table.

Herbal potato salad with chervil, chives and marjoram Herbal potato salad with chervil, chives and marjoram Ingredients for 8 meals 2 kg waxy potatoes 4-5 eggs (size M) 2 small onions 200 milliliters of vegetable broth 100 milliliters of white balsamic vinegar 1 tablespoon sugar 1/2 teaspoon salt freshly ground black pepper 100 milliliters of oil 2 colorful mixed herbs (eg. As chives, oregano, thyme, parsley) 3-4 ripe tomatoes The preparation sequence Clean potatoes thoroughly in water and simmer for 20-25 minutes in boiling water, cook. Then drain, rinse, remove bowl. Potatoes so the. Let it rest for 10 minutes. Eggs in boiling water so the. Boil for 10 minutes hard, then peel and put off in cold water. Peel the onion and finely dice vinaigrette. Boil onions, broth, vinegar, sugar, salt and pepper and simmer for 10-12 minutes over low to medium heat. Then pull off the heat. Oil embezzled. Cut the potatoes into slices, mix with vinaigrette, so the. Infuse for 30 minutes. Clean herbs in water, shake dry. Cut chives into small rings. Plucking the remaining herbs the leaves, down to something for decoration, from the stems and finely chop. Clean tomatoes in water, clean and cut into wedges. Cut eggs into slices. Salad with herbs mix, season to taste, place on a dish on the table, cover with tomato and egg slices columns, decorate with herbs.