savory

Lukewarm Potato Salad

The sun is shining and I really miss home at moments like this, especially since it soon is the time of almond blossom there… The vineyards just look so pretty decorated with the pink almond flowers along the streets – lovely! But Easter is not so far away, so I’ll be there soon πŸ™‚ Until then – back to the books ! (and the kitchen of course πŸ˜‰ )

This fresh potato salad is nothing like a traditional German or Danish potato salad. Somewhere in the middle of Germany there is a potato salad border separating the mayonnaise potato salad north (which also includes Denmark by the way) from the vinegar and oil potato salad south. As you can see in the picture by the lack of mayonnaise – I am from the south πŸ˜‰ Now this salad is a very enriched version of the traditional meat side dish and serves rather as a whole meal in itself. Together with some sweet roasted fennel, the bitter arugula and the sharp onions, it was a really delicious lunch, which can easily be prepared in advance and taken to work or to uni, if you want to!

Ingredients (serves 1):

4-5 small-medium sized potatoes
1/2 fennel bulb
1/2 red onion
1 handful cherry tomatoes
1 handful arugula
1 tsp fresh basil, chopped
1 clove of garlic
1 tsp pesto al verde
1 tsp white balsam vinegar
Salt, pepper
Parmesan to garnish

Bring water to the boil in a small pot, wash the potatoes and cook them in salted water. Wash the fennel and cut it into small cubes like an onion. Heat up a bit of olive oil in a frying pan and roast the fennel until translucent. Wash the arugula and the tomatoes. Cut the tomatoes in half and transfer them to a bowl together with the arugula and the fennel. Cut the onion into thin rings and transfer them to the bowl as well. Chop the basil finely. When the potatoes are done (check by cutting into them with a knife), take them out of the water and cut them into large chunks. Heat up a bit of olive oil in the frying pan you used before and sear the potatoes together with the basil, press in the garlic as well. Let them cool down a bit, when they hve turned golden brown, add pesto and vinegar, and season with salt and pepper. Mix well together and serve with freshly grated Parmesan.

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2 thoughts on “Lukewarm Potato Salad

  1. What a good thing running into this post! I made a lukewarm potato salad two days ago and couldn’t get my head around what was missing. I used garlic oil, arugula, capers and sun dried tomatoes but I’m sure adding pesto and fennel will make it infinitely better. So thanks! πŸ™‚

    Liked by 1 person

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