Hungarian Salad

Name: Hungarian Salad
Ingredients: FOR THE SALAD:; 3/4 pounds Potato; 1 whole Slice Medium Onion; 1 Tablespoon Vinegar; 1 Tablespoon Chopped Parsley; 1 Tablespoon Chopped Chives; Olive Oil, To Serve; FOR THE DRESSING:; 1 whole Egg; 1 Tablespoon Vinegar; 1 Tablespoon Cold Water; Oil, As Needed To Make Mayonnaise; 10 ounces, fluid Heavy Cream; 2 Tablespoons Non-flavoured Yogurt; Salt And Pepper, to taste

15 ingredients

5 steps

Ingredients

FOR THE SALAD:
3/4 pounds Potato
1 whole Slice Medium Onion
1 Tablespoon Vinegar
1 Tablespoon Chopped Parsley
1 Tablespoon Chopped Chives
Olive Oil, To Serve
FOR THE DRESSING:
1 whole Egg
1 Tablespoon Vinegar
1 Tablespoon Cold Water
Oil, As Needed To Make Mayonnaise
10 ounces, fluid Heavy Cream
2 Tablespoons Non-flavoured Yogurt
Salt And Pepper, to taste

Directions

1

Make shallow cross cuts on the peel of each potato. Put potatoes into a saucepan and cover them with water. Add some salt and let them cook al dente. Let them cool and then peel all the potatoes. Keep them covered in the fridge for 24 hours.
2

Slice the onion and separate the rings. Take a plate or a bowl large enough to hold all the onion rings. Add the white vinegar to the bowl and refrigerate at least 15 minutes before serving.
3

For the dressing, we'll first make mayonnaise. In a blender, add egg, vinegar and cold water. While that mixture is beating, add oil in a slow stream until a nice cream is miraculously formed.
4

Grab a large bowl and pour in the mayonnaise. Add the heavy cream and the yogurt. Season with salt and pepper to taste.
5

Prepare the plates for serving the salad. To serve, arrange the potatoes, then onion rings, dressing, and the herbs and a drizzle of olive oil. Tcha-ram!