Pickled New Potato Salad

Every Sunday as a kid, our family always had chicken paprikas, or as we called it, “cream chicken.” Essentially, poached chicken covered in a paprika sour cream sauce. To compliment the richness, we always had a pickled cucumber salad on the side. An easy salad tossed together in between the laborious steps of chicken paprikas. It’s basically a simple brine of sugar, salt, vinegar and water that covers thinly sliced cucumber for about an hour. This basic brine/dressing can be used to cover all kinds of vegetables: beets, carrots, peppers. This week, new potatoes are particularly beautiful in the local markets so I decided to thin slice some and cover them in this basic brine. And for fun, it’s great on a burger!

Pickled New Potato Salad:

For the brine/dressing:

1/4 cup boiling water (I just heat water in a kettle, no need to use a pot for this)
2 Tbsp Coal Lake Honey Farm honey
2 Tbsp vinegar (traditionally a simple white vinegar is used, but any vinegar will do)
1 tsp salt

In a small bowl stir together all the ingredients, dissolving the salt and honey. Set aside.

For the salad:

500g/1 lb Doef’s Greenhouses new potatoes, thinly sliced
Prepared Brine/dressing
Sweet Hungarian paprika, to serve

In a large, shallow bowl, spread out the thinly sliced potato and cover with the brine/dressing. Allow to sit at least 30 minutes (60 minutes is better). Drain off the brine and sprinkle with paprika. Serves 4 with a rich dish such as meats, cream sauces, etc.




  1. catherinecuisine · June 27, 2014

    Wonderful! When will we get the paprika chicken recipe? πŸ™‚

    • tripleheartbeat · June 27, 2014

      That will be soon. It was one of those all day recipes that are wonderful, but has many subtle steps. I’ll put it on my blog list πŸ™‚

      • catherinecuisine · June 27, 2014

        I know that kind of recipe πŸ™‚ Some recipes are easier to blog about than others… πŸ™‚

  2. tripleheartbeat · June 27, 2014

    The poaching of the chicken is relatively easy but the slow simmered sauce is more of a personal touch. I always hear my dad say “simmer for 10 more minutes” every time I do it. And it’s usually served with spaetzle-like dumplings. I’m mainly terrified of the dishes afterwards haha

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