I mentioned in my previous post that I would post a recipe for potato salad, a tribute of my recent stay on the Danish island of Samsø – a place renowned for its potato growing.
Perhaps it’s the Irish in me, but I think there’s nothing quite as comforting as good potatoes, prepared in a delicious way. I’m a sucker for a good potato salad and it’s the perfect accompaniment to almost anything you throw on the BBQ – something we do a lot of here at this time of year. (Gotta make the most of those long, bright Nordic summer evenings ;-)
This recipe is kind of an adaptation of one my mother used to make when I was growing up.
1 small red onion or 2-3 spring onions, chopped
1-2 radishes, sliced (if in season)
handful parsley, chopped
3 tablespoons cold-pressed rapeseed/canola oil (or your oil of choice)
1 tablespoon white wine or white balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 clove garlic, grated
salt & pepper
4 tablespoons good mayonnaise
1 tablespoon creme fraiche/sour cream
Wash the potatoes and boil them with the peel on, until soft. Mix all the dressing ingredients together (preferably with a hand blender), except for the mayo and creme fraiche, which you should mix in afterwards. Drain and cool the potatoes slightly. Once they are cool enough to touch slice into chunks. I prefer to keep the skins on, especially if using new potatoes, but feel free to remove them if you prefer. In a large bowl mix the warm potatoes with the onion and dressing. Serve, still warm or chilled, garnished with sliced radish and chopped parsley.