Vinegar and oil dressing

Salad Dressing – Vinegar and Oil

From the classic vinegar and oil vinaigrette to exotic salad dressings. The taste of a salad often depends on the right dressing. Most salad lovers reach for the classic vinegar and oil vinaigrette, which is particularly quick to make.

Sometimes, however, the salad dressing can be a little more unusual. If you replace the olive oil with a special spiced oil or the white wine vinegar with fruit pulp vinegar, the basic flavor of your favorite salad takes on a completely new direction.

What is a vinaigrette? A vinaigrette is essentially a salad dressing with vinegar and oil, where the oil content is often 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.

For a creamier and thicker consistency, add mustard or egg yolk to a vinaigrette.

The right mustard adds a little extra spice to the vinaigrette. Herbs such as dill or parsley (if you like, try our ready-mixed salad herbs) are also good. Typically, a relatively neutral-tasting cooking oil is chosen for salad dressing.

We recommend replacing this with a strong, spiced oil. It doesn’t always have to be balsamic vinegar. For a summer salad vinegar and oil dressing, we recommend the slightly sweeter versions. For a winter salad, we recommend the more acidic versions, such as cranberry vinegar.

Oil and Vinegar Dressing

Sauté the diced onions in hot oil until translucent, then add the vegetable stock and simmer gently for about 10 minutes. Season with salt, pepper, and white wine vinegar to taste. Stir a little sunflower oil into the stock.

Halve the cucumber lengthwise and thinly slice, stir in the dill, add everything to the potatoes, and mix again.

Then pour the onion stock over the potatoes and mix well. Season with salt and pepper to taste and let it sit for at least 1 hour.

The salad tastes best after it has been refrigerated overnight. The vinegar and oil potato salad can be dressed a bit more sourly.

It simply comes across as hearty and intense. Freshly diced onions, mixed in as an addition, enhance this classification and are not suitable for delicate tummies.

The sugar balances the acidity of the vinegar and counteracts the flavor. A good ratio for the potato salad, vinegar, and oil dressing is one that you yourself like.

Salad Dressing Recipes: Vinegar and Oil

North-South Divide

Generally, in southern Germany, potato salad is prepared with a vinegar and oil dressing. It is also dressed with vinegar and oil in other countries, from Austria to Croatia. The potatoes, usually still hot, are tossed with a dressing made from stock or broth, vinegar, olive oil, salt, pepper, and mustard.

The salad also often contains diced onions and garlic, flat-leaf parsley, cucumber pieces, or fried bacon.

In this country, however, it is often eaten warm, and one thing it absolutely must have: it has to be nice and sloppy.

That means you can’t skimp on the vinegar and oil when dressing it!

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

The absolute highlight is leftover gravy, which is poured hot over the potato salad. Simply a great oil and vinegar dressing.

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 swear by mayonnaise, southern Germans prefer their potato salad with vinegar and oil rather than vinegar and oil dressing.

Which potatoes should I use for Bavarian potato salad? And which vinegar?

For making Bavarian potato salad, waxy or mostly waxy potatoes are best.

The most well-known and popular are Linda, Sieglinde, and Agria. Neutral, light-colored vinegar is best for making the vinaigrette, such as white balsamic, wine, or herb vinegar.

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

Salad Dressing Oil and Vinegar Recipete

Bavarian potato salad with or without cucumber, with hard-boiled egg, radishes, arugula, or lamb’s lettuce—our recipe can be adapted to your liking. For an even heartier flavor, add diced bacon.

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

Of course, only the basic oil and vinegar dressing is described above. A dash of lemon juice, a little honey, etc., can be used to further refine the classic recipe. Fresh herbs should also always be added to the dressing.

In addition to the dressing, a salad always goes well with good, fresh bread. Baguette, ciabatta, walnut bread, etc., are all good options. Baguettes from the day before should be briefly reheated so that they can be served crispy.