{"id":1501,"date":"2015-07-25T03:00:46","date_gmt":"2015-07-25T03:00:46","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=1501"},"modified":"2015-07-22T09:47:04","modified_gmt":"2015-07-22T09:47:04","slug":"potatissallad-fransk","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=1501","title":{"rendered":"Potatissallad, fransk"},"content":{"rendered":"

\"IMG_1486\"<\/a><\/h3>\n

Den h\u00e4r fr\u00e4scha potatissalladen \u00e4r underbar att g\u00f6ra p\u00e5 f\u00e4rskpotatis, men g\u00e5r ocks\u00e5 bra att g\u00f6ra p\u00e5 lagrad potatis.<\/span><\/h3>\n

N\u00e4r potatisen \u00e4r nykokt delar man den i lite mindre bitar (om det \u00e4r sm\u00e5 f\u00e4rskpotatisar kan det r\u00e4cka att dela dem i tv\u00e5 delar) och h\u00e4ller dressingen \u00f6ver. Den kan serveras direkt ganska varm, ljummen eller helt avsvalnad. Den \u00e4r utm\u00e4rkt p\u00e5 en buff\u00e9 eller till sommarens grillade godsaker.<\/p>\n

Du beh\u00f6ver:<\/h4>\n

Potatis, ca 8-10 st.<\/p>\n

R\u00f6dl\u00f6k, f\u00e4rsk gul l\u00f6k eller stickl\u00f6k (kallas \u00e4ven v\u00e5rl\u00f6k), 1 l\u00f6k eller litet knippe v\u00e5rl\u00f6k<\/p>\n

Vitvinsvin\u00e4ger eller r\u00f6dvinsvin\u00e4ger, 3-4 msk<\/p>\n

Olivolja eller annan olja om man s\u00e5 f\u00f6redrar, ca 1\u00bd dl<\/p>\n

Dijonsenap, 1-2 msk<\/p>\n

F\u00e4rska \u00f6rtkryddor \u2013 efter tillg\u00e5ng och smak, det \u00e4r gott att blanda flera sorter – t.ex. basilika, dragon, persilja, timjan, gr\u00e4sl\u00f6k, dill<\/p>\n

Salt och peppar<\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/h4>\n

Tv\u00e4tta potatisen. Koka potatisen, g\u00e4rna med skal tycker jag, tills den \u00e4r mjuk. Det brukar ta ca 20 minuter \u2013 k\u00e4nn med en sticka s\u00e5 den inte har en h\u00e5rd k\u00e4rna.<\/p>\n

Under tiden potatisen kokar blandar du ihop den franska dressingen: h\u00e4ll vin\u00e4gern i en sk\u00e5l eller tillbringare, r\u00f6r i dijonsenap, vispa ordentligt s\u00e5 blandar sig. R\u00f6r l\u00e5ngsamt ner oljan droppvis, s\u00e5 dressingen tjocknar och blir j\u00e4mn och fin. Smaka av med salt och peppar och l\u00e4gg i den hackade l\u00f6ken. R\u00f6r ner de f\u00e4rska \u00f6rtkryddorna och h\u00e4ll dressingen \u00f6ver den nykokta avrunna potatisen. R\u00f6r om f\u00f6rsiktigt och servera eller l\u00e5t svalna till ljummen eller helt. Den h\u00e4r potatissalladen kan med f\u00f6rdel g\u00f6ras i ordning i f\u00f6rv\u00e4g, till och med en dag f\u00f6re och st\u00e5 och dra till sig smakerna innan servering. Det kan vara fr\u00e4scht att str\u00f6 lite f\u00e4rska \u00f6rtkryddor \u00f6ver salladen precis vid servering.<\/p>\n

Bon app\u00e9tit\u00a0\u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Den h\u00e4r fr\u00e4scha potatissalladen \u00e4r underbar att g\u00f6ra p\u00e5 f\u00e4rskpotatis, men g\u00e5r ocks\u00e5 bra att g\u00f6ra p\u00e5 lagrad potatis. N\u00e4r potatisen \u00e4r nykokt delar man den i lite mindre bitar (om det \u00e4r sm\u00e5 f\u00e4rskpotatisar kan det r\u00e4cka att dela dem i tv\u00e5 delar) och h\u00e4ller dressingen \u00f6ver. Den kan […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41,119,4011,95,118,91,11737,125,4014],"tags":[],"class_list":["post-1501","post","type-post","status-publish","format-standard","hentry","category-balsamvinager","category-basilika","category-dragon","category-gronsaksratter","category-ortkryddor","category-potatis","category-sallader","category-tillbehor-saser","category-timjan"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1501"}],"version-history":[{"count":9,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1501\/revisions"}],"predecessor-version":[{"id":22813,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1501\/revisions\/22813"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}