Summer potato salad

Even if the calendar says June and it is supposed to be Summer, the weather seems to think it is October! The wind is howling outside and it is raining horizontally. But the weather forecast seems to be showing some improvement for the weekend. Fingers crossed that we will finally see some Summer weather and be able to bring out the shorts and t-shirts. It just feels weird sending your kids to kindergarten in June with woolen longs on. But with the cold wind and temperatures still in the single digits, there is just nothing to do about that. At least they don’t look at the calendar when we dress them in the morning still.

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The cold weather also means that the garden is progressing relatively slowly these days. You can see the difference when there has been a few days with a bit of sun where everything makes little leaps in their beds and in the greenhouse, only to go into a little hibernation again the next few chilly and rainy days. So the expected garden harvest is still holding off. Last year we picked our own potatoes mid-May, whereas this year, we have yet to pick anything but rhubarb, peppermint and some butter lettuce from the green house. It is budding now though and hopefully we’ll see more progress in the next few weeks. I’ll post some more pictures from the garden in a post soon.

In the mean time, we have to make Summer food with store bought products for now, just hoping to be able to make the same with our own produce soon.

To get a feeling of Spring or Summer, I made a potato salad for dinner to have with some good sausages from the local butcher. This is easy and has very fresh flavors as I have made it with a lemon and mustard dressing.

Recipe: 
500 grams potatoes
Fennel
Zucchini
Cherry tomatoes
Mango
Paprika
Spring onion

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Peel and cut the potatoes into cubes. Cook until soft, but keep an eye on them so they don’t fall apart. They should be nice and firm. Once they are cooked, strain them and leave to cool a little.

Cut all the rest of the ingredients into small cubes. The fennel and zucchini, I sliced thinly on a mandolin.
Toss everything gently in a serving bowl.

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Dressing: 
Juice of 1/2 lemon
2 tbsp mustard, strong
2 tbsp olive oil
Salt/pepper

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Juice the lemon and add the mustard, oil and seasoning. Use a small bowl or a glass and whisk with a fork until everything is combined. Add more seasoning if needed. Pour the dressing over the potato salad and toss gently.

Serve with good meat, sausages and burgers. This is perfect for a Summer barbecue meal!

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