The beauty in basic, common foods we have all tasted and, sometimes prepared ourselves, lies in their ultimate simplicity that seems to not let any room for experimentation, as it totally strips these recipes from their genuine, giving nature. Such is the case with potato salad. Everyone can prepare it in a few, easy steps, to create the ultimate warm dish that gives our fasting days a deep and solid flavour. Potatoes are a great source of good carbs that maintain your energy levels on an excellent high, while feeding your tired muscles after a good workout.
But, what sets a great potato salad apart from the rest? What will turn your recipe into a conversation piece? Some simple secrets properly hidden in the steps of its preparation, that you will need to take note of: when you crush the garlic, mix it together with the rock salt, creating a paste. These two misfits will thus form an incredible alliance that will magnificently bring out a taste you have never experienced before, believe me. As for the mustard, never opt for the easy way out, choosing the pastes you find in the super market.
Try to rely on the beauty of grain mustard and see how it unfolds, adjusting to the rest of the ingredients of your vinaigrette, rather that imposing itself on them, hiding their subtle flavours. And, finally, when your potatoes are still warm, cover them with the cold dressing and allow them some time to infuse the juices and aromas, creating a plate so unique in its simplicity, it will redefine your culinary attitude!
Warm Potato Salad
900 g potatoes
sea salt, to taste
4 green onions; fresh, trimmed and chopped (small pieces)
freshly ground black pepper, to taste
1 garlic clove, crushed
1 teaspoon rock salt
4 tablespoon lemon juice
1 lemon zest
1 teaspoon grain mustard
2 tablespoon parsley leaves, chopped
2 sprigs fresh mint, chopped
2 tablespoons capers
6 tablespoon virgin olive oil
1. For the potatoes: Place the potatoes in a saucepan with just enough boiling water to cover them. Add salt. Lower the temperature and simmer, about 15 to 20 minutes.
2. For the vinaigrette: In a bowl, mix the garlic and rock salt together to form a paste, then gradually whisk in the remainder of the dressing’s ingredients.
3. When the potatoes are cooked, drain in a colander and transfer to a serving-bowl.
4. While the potatoes are still hot, pour the dressing over them and toss gently, taking care not to break the potatoes. Scatter the chopped spring onions over the top. Finish with a nice grinding of pepper.Serves 4 to 6 as a side dish