Haggis Kartoffelsalat

local_grocery_store Ingredients

• 500 grams Haggis, cooked and crumbled
• 1 kg Potatoes, peeled and diced
• 3 tablespoons White vinegar, none
• 1/4 cup Olive oil, none
• 2 tablespoons Mustard, whole grain
• 1 large Onion, finely chopped
• 1/4 cup Chives, chopped
• to taste Salt, none
• to taste Black pepper, freshly ground

restaurant_menu Method

1. 1.Boil the diced potatoes in salted water until just tender, about 15-20 minutes, then drain.
2. 2.In a large bowl, whisk together the olive oil, white vinegar, and mustard to create the dressing.
3. 3.Add the warm potatoes to the dressing along with the cooked, crumbled haggis and chopped onions. Toss everything gently to coat.
4. 4.Season with salt and pepper to taste.
5. 5.Garnish with chopped chives before serving warm or at room temperature.

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, substitute vegetarian haggis available at specialty stores.
• chevron_rightServe with a crisp, dry Riesling to complement the robust flavors.