Potato Salad

Potato - what a wonderful ingredient to work with.  Humble yet a perfect example of versatility. Potato salad is amongst thousands of other dishes. Still - its legacy stands strong. I personally grew up in a family who often made a very simple potato salad, by mixing boiled chunks with olive oil, lemon, salt, cumin and parsley. But sometimes, I desire a more pungent version; hence the call for the one below.  

A little bit about the potato  

I believe it is a good practice  to learn about the origins of the produce we use. The first potatoes were known to be bitter. This does not always necessarily mean having profound knowledge about everything we ever eat, but having a little information, some stories and facts personally gives me a lot of excitement and brings the whole process alive ! 

Potatoes are known as a food staple. Today, they are the fourth most cultivated staple food crop after wheat, corn and rice.  While getting immersed into the history of the potato, I was overwhelmed (although not surprised) at the countless resources from potato research centres, documentaries, articles…etc. 

The earliest potatoes were found in South American Andes around 8,000 BC. When introduced in 16th century Europe - Spain, at first - potatoes were not welcomed with warmth. Instead, they were used as decorative plants and mostly considered inedible, nicknamed as the ‘devil’s apple’ and thought to be poisonous. Gradually, potatoes’ true potential became known and  their production was encouraged around the world. 

They continued to have a key role throughout time, one defined by struggle, sustenance, hope and even glory ! Potatoes enabled the Irish population to significantly grow  from less than three million in 1700 to over eight million by 1841. Only 4 years later, the Great Famine began in Ireland, causing a  20-25% population decline. The cause? Late blight, a disease which affected the potato crop all over the country.  Only a few decades later, in another part of the world, potatoes were exchanged for gold during the Klondike Gold Rush. 

These few facts - as messy as presented -  just show how deeply impactful the development of  potatoes have been throughout human civilization. As humble as we consider it nowadays, it is an especially valuable root vegetable that deserves praise and appreciation. 

Choosing the appropriate  potato 

Potato varieties are widely available around the world today. A key initial element would be choosing the right potatoes. For this recipe, I recommend using waxy potatoes, such as Fingerling or New Potatoes or semi-waxy potatoes such as Yukon Gold. You basically want a potato that is on the sweeter side and survives the test of boiling. 

A loose guide  into how I make a potato salad 

I started by bathing my whole potatoes (1 kg) in a large pot of salted water, brought them to a boil, then let them simmer until a fork went through with ease. This took around twenty minutes, but time would vary depending on the size of your potatoes. 

Making the vinaigrette 

While waiting for my potatoes to cook and become tender, I started preparing my vinaigrette. Below are the elements that make a vinaigrette. 

Acidity - When making a potato salad, it is important to have a source of acidity. For this occasion, I chose vinegar, but you may use lemon (or other citrus juice), or even pomegranate molasses. 

Alliums - Another key ingredient would be any (or a couple) type(s) of alliums. Again, depending on your tastebuds, you may add/omit shallots, onions, garlic, chives, or  other alliums. It all depends on the flavour profile you desire. For this method, I chose shallots instead of onions as they have a more subtle flavour. I also added garlic as I found it complementing the vinaigrette in a bold but not overpowering way. 

Fat - Adding oil slowly helps emulsify the vinaigrette - although it will naturally separate - and ensures a smooth, well coated and rich result. I use olive oil, but you can use any other oil, as long as it stays liquid and does not solidify at room temperature (such as coconut oil, for example). 

Salt - Of course, as I often say, salt is often the most important component of a recipe. Make sure you taste your vinaigrette; tasting and adjusting salt along the way. You may also want to add other ingredients that will add a salty, savoury note, such as anchovies or capers. These will not replace salt but will provide an umami. 

Extras - *Herbs* are a wonderful way to bring everything back to life! They brighten the vinaigrette and add nuance  to a pungent and bold mixture. *Mustard* will act as an emulsifying agent and further smoothen your vinaigrette. Finally, you may want to add a sweetening agent, such as *honey or maple syrup*. 

A note – the vinaigrette you make will most likely define whether you will be happy or not with the final result. So, make sure you taste along the way, change it up or make it your own. If an ingredient is missing, no problem! Think about how you can achieve a result you will enjoy using the ingredients you have at hand.  

Assembling the potato salad 

Just like that, our potatoes are now tender and steamy. If time management is on your side, you have already drained them and let them cool for a little while…  And now, the exciting part. The potatoes are cut into the desired size; halves, quarters…Hence, the vinaigrette is poured over the potatoes and tossed well. 

Our  potato salad is now ready to be devoured. I like to divide it into smaller plates and serve it with a spoonful of crème fraîche. If I am feeling special, I will add salmon or trout roe. You could also add slices of boiled eggs. Sometimes, I enjoy adding these three things all-together as they add a soothing contrast to the beautiful poignance of the vinaigrette; however, the basic version may be what you are currently in need of. In this case, enjoy the salad as it is.

Recipe

Ingredients

1 kg potatoes 

1 small shallot, finely chopped

2 cloves of garlic, finely minced

2-3 tbsp red wine vinegar/lime juice 

1 bunch herbs (parsley, chives, dill) 

1 tbsp capers, roughly chopped

1 tsp mustard, grainy or dijon 

¼ cup olive oil

Salt, to taste

To serve (optional): 4 boiled eggs, sliced and trout roe. 

Method

Step 1 - In a large pot of salted water, bring pre-washed potatoes to a boil over medium-high heat. Once the water bubbles, reduce heat to medium-low and leave to simmer until potatoes are fork-tender, for about 20 minutes. Drain potatoes and let them cool in a colander. 

Step 2 - Meanwhile, make the vinaigrette - In a medium bowl, combine chopped shallot, minced garlic, salt, red wine vinegar and/or lime juice. Leave to slightly pickle for at least 15 minutes. 

Step 3 - Add chopped herbs, capers and mustard into the vinaigrette bowl. Mix to combine. 

Step 4 - Slowly drizzle olive oil into the vinaigrette whilst whisking continuously and vigorously. Add salt. 

Step 5 - Cut your potatoes in halves, or quarters, depending on your size of preference. 

Step 6 - Combine potatoes with vinaigrette and toss well so that each potato is well coated.

Step 7 - Serve potatoes with boiled egg slices and trout roe. Enjoy!

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