Franconian Potato Salad Dressing

Name: Franconian Potato Salad Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: American
Ingredients: 120 ml Birnen-Essig (Streuobst) Cider Vinegar; 3–4 tsp Salz (18 g) Salt; 3 EL Agavendicksaft (45 ml) Agave; 1/2 TL schwarzer Pfeffer (1 g) Pepper; 120 ml natives Rapskernöl Rapeseed Oil

Independent adaptation of a publicly published Felix Schneider recipe. Not affiliated with, sponsored by, or endorsed by Felix Schneider.

Franconian Potato Salad from a starred kitchen.

Ratio

Cider Vinegar 120 mlAgave 45 mlRapeseed Oil 120 ml

Ingredients

Cider Vinegar — 120 ml Birnen-Essig (Streuobst)
Salt — 3–4 tsp Salz (18 g)
Agave — 3 EL Agavendicksaft (45 ml)
Pepper — 1/2 TL schwarzer Pfeffer (1 g)
Rapeseed Oil — 120 ml natives Rapskernöl

Method

Pour to the lines in order (bottom → top): Cider Vinegar, Agave, Rapeseed Oil.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Felix Schneider works in Franconian / regional German at etz; credentials include Michelin 2* (etz, Nuremberg).

Adapted from a Felix Schneider recipe (Felix Schneider / foodundco).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Felix Schneider / foodundco (published as “Franconian Potato Salad Dressing”). Full citation lives in Provenance.

Add to a jar