This is one way to make Hungarian warm potato salad or meleg krumplisaláta (KROOM-plee-shaw-lah-taw). This recipe calls for hard-cooked eggs, green onions and sour cream. Serve immediately to retain its warmth. Better yet, use hot potatoes and just-cooked eggs.
Here's a larger photo of Hungariam Warm Potato Salad
Here's a larger photo of Hungariam Warm Potato Salad
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 6 serving Hungarian Potato Salad
Ingredients:
- 6 large round red or round white potatoes, boiled, peeled and sliced
- 3 sliced hard-cooked eggs
- 3 tablespoons butter
- 6 thinly sliced green onions (white and green parts) or 1 finely chopped onion
- 1 cup sour cream
- Salt and pepper
- Sweet or hot Hungarian paprika for garnish
- 1 tablespoon chopped fresh dill or chives or parsley (optional)
Preparation:
- Place sliced potatoes and eggs in a large bowl. In a medium skillet, sauté onions in butter until they wilt but do not turn brown. Add sour cream, and salt and pepper to taste.
- Pour sauce over potatoes and eggs and toss lightly. Alternatively, arrange potatoes and eggs on a letruce-lined serving platter and pour warm sauce over all. Garnish with paprika and chopped dill, chives or parsley, if desired.
