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
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.