Schwiizer Z'nacht (Swiss Dinner)

It usually happens when I return to Switzerland that I really crave some very basic swiss dishes. Not that it would be impossible to prepare those abroad, but the atmosphere and melancholy ask for it!

Having arrived just a few days ago back home, I do feel the urge of starting to cook again finally after one month of eating out in Thailand.

Walking through the local Migros (grocery store), which, by the way, is another very interesting experience being used to big american grocery stores - why is everything so tiny here? - I got a few Zueri Sausages (sausages from Zurich) to be prepared with a fresh green salad directly from the garden and a potato salad.




for 2 people:

for the sausages:
any kind of sausages you like for grilling (I used Bratwurst and Cervelat)
a good mustard

for the potato salad:
about 6-8 small potatoes, microwaved
4 tablespoons sour cream or plain yoghurt
1 white or yellow onion, chopped
4 tablespoons white vinegar
4 tablespoons vegetable oil
salt and pepper
1-2 teaspoons mustard
1-2 teaspoons Knorr Seasoning or soy sauce (optional)
half an apple, cut into slices (optional)

for the green leaf salad:
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
4 tablespoons olive oil (extra virgin cold pressed)
salt and pepper
any herbs like italian seasoning, thyme, oregano
shallot or onion, chopped (optional)


Instructions:

Not too long ago, I noticed that cooking potatoes is done the easiest way in the microwave. Especially for a dish like the potato salad, you'll really only need the potatoes to soften, which takes a few minutes instead of boiling hot water first and then cooking them in a pan.

Make sure the potatoes are not getting too soft though as they'll fall apart when you mix them into the dressing.

Mix all the ingredients for the potato salad dressing and also for the green salad in seperate bowls. You'll really have to taste the salads once they're done and adjust the seasoning to taste.

Grill the sausages over medium-high heat on a grill and serve them hot with some mustard on the side.

We had a nice and light bottle of swiss wine, perfect for a hot summer evening.