I don't often eat potatos but once the new harvest potatos hit the shops - get out of my wayyyyyy! Even its scent is so special and makes me purr with pleasure. Sure, the world is full of potato salad recipes (my favourite? Spanish Ensalada Rusa with seafood), but perhaps there's room for one more? German potato salads the potatos are not drenched in heavy mayonnaise-based dressing but instead get their sweet kick from white wine vinegar-sugar-solution. Or, as they did chez nous, oil and mustard dressing (because Germany=sausages=mustard).
I don't often seem to make salads either (shame on me! SHAME!) and sure, this isn't really a salad from the lightest end of the spectrum but it does have veggies, you know. Such as, well, potato. Which, especially when not peeled, is a source of vitamins B and C fiber and potassium. And bacon... well, that's an unrivalled source of love!
Spring onion can be replaced with thinly sliced (red)onion and instead of parsley you can use rucola. Or dill!
Serves 4-6
I don't often seem to make salads either (shame on me! SHAME!) and sure, this isn't really a salad from the lightest end of the spectrum but it does have veggies, you know. Such as, well, potato. Which, especially when not peeled, is a source of vitamins B and C fiber and potassium. And bacon... well, that's an unrivalled source of love!
Spring onion can be replaced with thinly sliced (red)onion and instead of parsley you can use rucola. Or dill!
Serves 4-6
1 kg new potatos
1 bunch spring onions
1 (140 g) packet of bacon
1 generous handful of capers
a couple of handfuls of parsley leaves
Dressing:
1/2 dl olive oik
2 tsp mustard
a couple of drops cold water
1 tsp black pepper
Combine mustard with oil and mix thoroughly. Star adding water little at a time until you have a smooth textur. Season with black pepper.
Steam or boil the potatos in generously salted water. Cut the bigger ones in 4 and the small ones in half. Bake the bacon sices at 200° until crisp and drain on kitchen towels. Toss the (still hot) potatos in the dressing and carefully fold in rest of the ingredients. Serve at room temperature.
1 bunch spring onions
1 (140 g) packet of bacon
1 generous handful of capers
a couple of handfuls of parsley leaves
Dressing:
1/2 dl olive oik
2 tsp mustard
a couple of drops cold water
1 tsp black pepper
Combine mustard with oil and mix thoroughly. Star adding water little at a time until you have a smooth textur. Season with black pepper.
Steam or boil the potatos in generously salted water. Cut the bigger ones in 4 and the small ones in half. Bake the bacon sices at 200° until crisp and drain on kitchen towels. Toss the (still hot) potatos in the dressing and carefully fold in rest of the ingredients. Serve at room temperature.
Oh, and did you know that German word for potato, kartoffel, comes from Italian word tartufoli, meaning truffle? Or that peruna, the Finnish word for it comes from päron, Swedish for pear? See, in ye olde Sweden it used to be called jordpäron, "earth pear". The French and The Dutch aren't too far behind either: their words for potato, pomme de terre and aardappel mean "the earth apple". The English word potato, comes from Spanish patata which originally referred to a whole different sweetheart; the sweet potato! OK, that's enough of Wikipedia for now, let's eat!
________________________ANYONE FOR SECONDS?
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