Tuesday, July 7, 2015

Bottrop Salad

This is a summer salad - more than the traditional Swabian salad made with broth which I will teach you in the future. Actually I stole the idea from a place which isn't really known for creative cuisine. Some years ago we went to pick up our Giant Schnauzer Sissi - Susi Sorglos vom Kellergeist - from her breeder. Since they were breeding Continental Bull Dogs in the meantime, she wanted to give away this great dog and we met at a dog training place in Bottrop where they were for an exhibition that day. The Boxer dog camp was a small club and for the exhibition the members made a barbecue and homemade salads. I really liked the combination of spring onions, radishes, potatoes and sour cream. In honor of the place where I tasted it for the first time, I called it Bottrop salad.
Very easy: Cook potatoes - important to take the small spring potatoes with a quality of not becoming too starchy when cooked. Add the cut spring onions, radishes and sea salt. Wait for at least 10 minutes to add the sour cream. - That's it, great component of a spring or summer barbecue.

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