It's Potluck week at I Heart Cooking Clubs. We can cook any recipes from any of the 19 chefs previously featured at IHCC. I've made Tessa Kiros's simple, easy and delicious potato side dish.
I always have potatoes in my pantry basket. We love potatoes, any way they are cooked. Baked, roast, boiled, braised, mashed, fried, these humble potatoes would be the first ones to disappear most of the time.
My changes/substitutes :
~ replace the parsley with fresh coriander leaves
~ use only the juice from 1/4 lemon, instead of 1-1/2 lemons
This easy and simple potato salad makes a great dish to any meal. We had the salad with some fried chicken drumettes and broccoli. Yum!
Boiled Potato Salad
(Falling Cloudberries, Tessa Kiros)
serves 8 as a side dish
1 red onion, very thinly sliced
1 teaspoon salt
1.5kg waxy potatoes
3 tablespoons drained baby capers
30gm (1/2 cup) chopped parsley
juice of 1-1/2 lemons
100gm (bout 1/2 cup) good-quality black olives
125ml (1/2 cup) extra virgin olive oil
Put the onion in a small bowl and cover with cold water and the salt. Leave for 30 minutes or so (while you prepare the potatoes). The soaking is important and will give your onions a softer taste in the finished dish and make them ore digestible.
Scrub the potatoes and boil in salted water for about 20-25 minutes until they are cooked but not falling apart. Drain well, then peel them when they have cooled a little - it is easier to do this if they are still warm. Cut them into chunks the size that you would like to see in your salad bowl.
Rinse the onion and drain well, patting it dry with kitchen paper if necessary. Add to the potato with the remaining ingredients, seasoning with pepper and probably with a little extra salt. Mix through gently and serve warm or at room temperature. If you make this in advance, the potatoes will soak up some of the oil as they cool, so you will have less dressing. You could save a little of the oil and add it closer to the serving time, if more is needed.
This post is linked to :
I Heart Cooking Clubs (IHCC)
Cookbook Countdown #40