Spring potato salad

A lot of dishes come to life when you rummage through the fridge, wondering what to use for a certain dish. A little like a mystery box off MasterChef. ๐Ÿ™‚ (Yes, I like MasterChef, specifically Australian MasterChef!)

Potato salad_IMG_5836This potato salad is exactly that, a result of finding some pre-cut potatoes sitting in water in the fridge. We had planned to use them for dinner a couple of days ago, but we obviously decided to make something else and forgot about them. Luckily they were perfectly fine still and just waiting to be used.

 

 

 
 

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As we were planning on having some cured meats, a potato salad seemed like a good idea, but since it was not planned for when we did our grocery shopping, it would have to be made with whatever would fit from the content of the fridge. And it turned out really great in the end. At first I had planned to make a potato and asparagus salad, but the leftover asparagus did not look all that good, so I had to rethink my approach. Further down in the vegetable drawer I found some fennel though and we also had some red onion, paprika and a nice cantaloupe melon on the counter. Then, turning toย the dressing, only to find out that we had no sour cream or creme fraiche. But, since I had made a cake earlier with buttermilk, we still had some of that, which is more runny, but adds the needed acidity I wanted. In the end, it turned out that we had some great ingredients to make the potato salad.

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Recipe:ย 
500 grams potatoes cut into small chunks and cooked. They should still be solid, so don’t overcook.
1/2 small fennel sliced very thinly. I used a mandolin.
1/2 small cantaloupe
1/2 red onion
1/2 orange paprika (color doesn’t matter)
100 grams good and solid salami or saucisson

50 ml buttermilk
100 grams good mayonnaise
2 tbsp herb and garlic mixture

Peel and cut the potatoes into small chunks. Cook until cooked through, but make sure they are still firm.
Wash and slice the fennel thinly. Cut the remaining ingredients into small bits.
Add all the cut ingredients into a bowl. Add the herb mixture. The amount of herb spices may vary depending on how strong it is in flavor. I used to tbsp of this one as it is quite mild in flavor.
Add the buttermilk and mayonnaise and mix well. Taste and add more seasoning if needed. Finish by sprinkling some herbs and flaky sea salt on top and serve with some good cured meats and fresh bread.

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I served this with a herb seasoned bread too. The same herb mixture was used in the bread and it added a great touch to the meal.

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4 thoughts on “Spring potato salad

      • Definitely the possibilities and varieties are endless and taste enhances when you exchange ideas. Was going through your blog and juz loved Peppermint tea. Will try!

        Liked by 1 person

      • I completely agree. I get great inspiration from reading about options that others have thought of that I may not even have considered.
        The peppermint tea I highly recommend. Hot or cold doesn’t matter, but cold definitely gives you a nice Summer feeling. ๐Ÿ™‚

        Like

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