Ludwig ran across this lovely potato salad in Dortmund, Germany while enjoying a lovely summer outdoor meal with colleagues. On that occasion it was paired with grilled pike, but there is no reason it can’t be served with bratwurst, chicken or steak instead of fish. This is the only potato salad Maestro’s children will eat.
Bleu cheese suits Herr van Food’s confident personality while crème fraiche prevents the cheese from being overbearing. The bite of red onion and briny capers cut through the creamy dairy and keep the dish from being too heavy.
[mpprecipe-recipe:23]
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