My Mom's "Kartoffelsalat mit dunklem Öl" (potato salad with pumpkin seed oil)

This is no ordinary potato salad - it's neither a traditional German (Swabian or Bavarian) potato salad with a vinegar-oil dressing nor a traditional American potato salad with mayonnaise :)

 The Dark Oil - Pumpkin Seed Oil

We call this potato salad one with a "dark" oil because of the use of the black pumpkin seed oil. It is a pretty simple vinegar-oil dressing with the addition of the dark pumpkin seed oil. The dark oil does not only gives it a special color, it also adds kind of a nutty flavor.

Crunchy Onions and Firm Potatoes

There are two more things that I really enjoy about this salad. First, the onion rings, no diced onion. The rings give a slight crunch and are easily visible, but they are very thin and not too strong. Second, the kind of firm potato slices. I like the salad because the potatoes are not mushy or completely broken up. You can easily identify the potato slices. So, it is the complete opposite of the "schlotzig" Swabian potato salad :)

Ingredients:

• 5-7 big potatoes (unpeeled, waxy and firm potatoes)
• 1 liter saltwater
• 1 onion 
• 1 tablespoon salt
• 1/2 teaspoon pepper 
• 2-3 tablespoon vinegar (wine or apple vinegar)
• 1 tablespoon olive oil
• 3 tablespoon sunflower oil
• 2 tablespoon pumpkin seed oil
• 1/4 cup water (cold)

• salt, pepper, vinegar to taste

 

Preparation:

Boil the potatoes: 

First, put the unpeeled potatoes in a pot with saltwater and bring to a boil. Let cook for about 20-25 minutes, till a fork goes in smoothly. Time depend on the size of the potatoes, so keep checking, they could also be done earlier. The potatos shall be soft but not broken up or overcooked. The fork should come out smoothly, but the potato should not completly break when pricked. Drain the potatoes and set aside, let cook down for a bit.

Prepare the salad:

Then, peel the potatoes and slice in thin slices. You can do it by hand or use a mandoline. Cut the onion. I like it when the onion is cut in thin half rings, but you can also dice it. I prefer the crunch that the rings add to the salad.

Add the dressing:

Now, add salt, pepper and the vinegar and oils. Just pour it over the potatoes. You do not need to mix the dressing in a separate bowl. Add a bit of cold water. Mix all the potatoes with the seasoning and dressing, but be careful to not completely break down all potatoes. There should still be some unbroken potato slices :)

Season to taste:

Last, try the salad. Add some more salt, pepper or vinegar if needed. When you let the salad sit for a while, you may need to mix it again and adjust the spices. There should always be some dark vinegraitte visible in the bottom of the bowl. If the potatoes have soaked up all the liquid, you need to add more vinegar and water.

Bon Appetit!

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My Mom's "Paprika-Hähnchen Reispfanne" (chicken, bell pepper & rice )

My Mom used to bring home those little recipe cards that they sometimes had at the grocery store. We usually never cooked with them, but there were two cards that became family recipes - one beieng a stuffed zucchini and the other one this colorful and fresh rice dish with chicken and bell pepper.

I especially love the colors of the bell pepper. You do have to use all three colors - red, yellow and green. It is important that you do not overcook the bell pepper, it should still keep the vibrant color and be a little on the crispy side.

Seeing this dish with those bright colors of the fresh vegetables, it always gives me the feeling of a caribbean vacation ;)

Ingredients (4 servings):

• 1 liter saltwater 
•  250g rice

• 2 tablespoons oil
• 3-4 chicken breast (ca. 500g)
• 2 cloves garlic - minced
• salt, pepper
• 1/2-1 teaspoon paprika seasoning

• 2 tablespoons butter
• 1 onion- finely diced
• 1 green bell pepper - sliced
• 1 red bell pepper - sliced
• 1 yellow bell pepper - sliced
• 2 tomatoes - diced
• 1 tablespoon tomato paste 
• salt, pepper, paprika seasoning to taste
• 1/4 cup fresh cut parsely

• optional: 1/4 cup corn

Preparation:

Cook the Rice: 

Heat the saltwater and cook the rice according to package instructions.

Prepare the Chicken:

Heat the oil in a big frying pan or wok. Add the chicken and fry for 2 minutes from both sides. Add the minced garlic, some salt, pepper and paprika seasoning. Stir and keep frying the chicken for 2-3 more minutes. Take it out of the pan and keep it warm on the side. Be careful not to overcook the chicken as it dries out fast. You do not need to completely cook it through now, as you will set it aside and add it to the rice dish later on and continue cooking it.

Mix Rice with Vegetables and Season: 

Melt the butter in the same frying pan that you used for the chicken. Don't clean the frying pan, the chicken spices will add some seasoning. Add the diced onions and sliced bell pepper to the melted butter. Fry for about 5 minutes and keep stirring. Don't fry the bell pepper too long, you do not want to overcook it. It should still be crispy. Add the rice and diced tomatoes. If you want to, you can also add some corn now. Add tomato paste and stir. Add salt, pepper, paprika seasoning to taste. Mix well.

Simmer and Serve: 

Now, put the chicken pieces on top of the rice. Close the frying pan with a lid. Let simmer for 10 minutes at low heat. Right before serving, sprinkle the parsley on top of everything and give it a quick stir.

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