Salad dressing, vinegar and extra virgin olive oil

From the classic vinaigrette of vinegar and extra virgin olive oil to the exotic salad dressingThe flavor of a salad often depends on the right dressing. Most salad lovers choose the classic vinaigrette of vinegar and extra virgin olive oil, which is especially quick to prepare.

Sometimes your salad dressing can be a little more unusual. If you substitute extra virgin olive oil with a special spiced extra virgin olive oil, or white wine vinegar with fruit pulp vinegar, the basic flavor of your favorite salad will take on a whole new dimension thanks to the dressing.

What is a vinaigrette?

A vinaigrette is essentially a salad dressing made with vinegar and extra virgin olive oil, where the extra virgin olive oil content is usually slightly higher than the vinegar content. Herbs are often added to a vinaigrette. When mixing the ingredients, care should be taken to create an emulsion.

To obtain a creamier and thicker consistency, mustard or egg yolk is added to a vinaigrette.

The right mustard adds even more zest to the vinaigrette. Herbs such as dill or parsley (if you like, try our prepared salad herbs) are also a good choice. A relatively neutral-tasting extra virgin olive oil is typically chosen for salad dressings.

We recommend replacing it with a strongly spiced extra virgin olive oil. It doesn't always have to be balsamic vinegar. For a vinegar and extra virgin olive oil dressing for a summer salad, we recommend the slightly sweeter varieties.For a winter salad, we recommend slightly more acidic varieties, such as cranberry vinegar.

Dressing of extra virgin olive oil and vinegar

• Sauté the chopped onions in hot extra virgin olive oil until translucent, then add the vegetable stock and simmer for about 10 minutes. Season to taste with salt, pepper, and white wine vinegar. Add a little extra virgin olive oil to the stock.
• Cut the cucumber lengthwise in half and into thin slices, mix with the dill, add everything to the potatoes and mix again.
• Then pour the onion broth over the potatoes and mix well, season with salt and pepper and let it sit for at least 1 hour.
• The salad tastes better when left in the refrigerator overnight. The potato salad with vinegar and extra virgin olive oil can be made slightly more acidic.

It's simply cordial and intense. The freshly diced onions, mixed in as a complement, enhance this rating and are not suitable for sensitive stomachs.

The sugar balances the acidity of the vinegar and counteracts the flavor. A good ratio of vinegar to extra virgin olive oil for the potato salad dressing is whatever you like.

Salad dressing recipes with vinegar and extra virgin olive oil

North-south gradient

In southern Germany, potato salad is typically prepared with a dressing of vinegar and extra virgin olive oil. In other countries, such as Austria and Croatia, it is also dressed with vinegar and extra virgin olive oil. The potatoes, usually still warm, are mixed with a dressing made from broth, vinegar, extra virgin olive oil, salt, pepper, and mustard.

The salad often also contains chopped onion and garlic, flat-leaf parsley, cucumber chunks, or fried bacon. In this country, it's usually eaten hot and has one key characteristic: it must be piping hot and fluffy. This means you shouldn't skimp on the vinegar and extra virgin olive oil when dressing it!

My family recipe is definitely the version with vinegar and extra virgin olive oil, lots of fried bacon, onions, garlic, and plenty of flat-leaf parsley. Simply delicious… and so incredibly versatile.

The highlight is the leftover sauce, which is poured hot over the potato salad. It's simply a great dressing of vinegar and extra virgin olive oil.

Bavarian potato salad

The perfect potato salad recipe in Germany isn't just a matter of taste, but almost a philosophical one. While many northern Germans prefer mayonnaise, southern Germans prefer their potato salad dressed with vinegar and extra virgin olive oil.

What kind of potatoes should I use for Bavarian potato salad? And what kind of vinegar?

To prepare Bavarian potato salad, the best potatoes are waxy or almost waxy.

The most famous and popular are Linda, Sieglinde, and Agria. The best vinegar for making vinaigrette is a light, neutral-colored one, such as white balsamic vinegar, wine vinegar, or herb vinegar.

If you prepare the Bavarian potato salad the day before, the flavors can develop even better. Depending on whether you prefer your cucumber crisp or crunchier, you can add it to the salad with the other ingredients or just before serving.

Our recipe

Bavarian potato salad with or without cucumber, with hard-boiled egg, radishes, arugula, or lamb's lettuce; our recipe can be varied to your liking. For an even more intense flavor, add diced bacon.

Chopped herbs are not only a feast for the eyes, but they also add a touch of fresh flavor to potato salad. Or you can try our potato salad recipes from our neighbors in Swabia or northern Germany.

Of course, the above only describes the basics of a dressing extra virgin olive oil and vinegar. Of course, the classic basic recipe It can be further refined with a splash of lemon juice, a little honey, etc.

In addition to the dressing, it's always a good idea to serve a salad with fresh, good bread. Baguettes, ciabatta, walnut bread, etc., are all suitable. Day-old baguettes should be briefly reheated to ensure they are crisp.