π Apple cider or wine vinegar: 30 ml (2 tbsp / 1 fl oz)
π§ Potato cooking water (starchy): 60 ml (ΒΌ cup / 2 fl oz)
π§ Salt: to taste (β9 g / 1Β½ tsp)
β« Freshly ground black pepper: 1 g (Β½ tsp / 0.04 oz)
π§ Garlic, very finely minced (optional): 1 small clove (3 g / 0.1 oz)
πΆοΈ Capers or sliced cornichons (optional): 1 tbsp (9 g / 0.32 oz)
Preparation
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Total Time
π Prep: 10 min
π₯ Cook: 18β20 min
β³ Total: 30β35 min
Nutritional Value
π Energy: ~220 kcal
πͺ Protein: ~4 g
π§ Fat: ~9 g
π Carbohydrates: ~32 g
π§ Sodium: ~560 mg
Advice
Use waxy potatoes (Yukon Gold, yellow) and dress them hotβstarch on the surface binds with oil and vinegar, making a naturally creamy emulsion.
Why it works
A splash of starchy cooking water helps emulsify the vinaigrette; pre-salting/onion-pickling softens bite; gentle folding keeps chunks intact while they absorb flavor.
Twist
Add tuna & white beans for a Dalmatian lunch bowl, or toss in blanched green beans for a market-fresh spring version.
Status
Harbor-simple, vinegary-brightβkrompir salata that belongs next to grilled fish. #grannyzen #dalmatiansalad π₯ππ·
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