Simple but Fancy Potato Salad
My recent blog posts about blue Swedish potatoes are about to get company by one about some rather yellow Danish ones. Today’s main ingredient is Ratte or Asparges potatoes, originating in Denmark according to Wikipedia. They were bought at the same time as the Blue Congo potatoes and at the same shop. Also very cheap for such lovely spuds. The bag claimed they were good for potato salad, so that’s what I did.
A batch of asparges potatoes, boiled in their skin along with a vegetable stock cube. I usually run all the potatoes through with a long pin or similar before boiling, to allow some salt in. The asparges potato, when boiled, has an almost creamy texture and a flavor with a lot of nutty notes.
The protein for the evening. Cheapest possible. Prefab meatballs and discount sausages in order to make sure there was enough potato salad to make a lunch box.
Salad assembled. Oil, french herbs, powdered garlic, salt, pepper, mayonnaise, potatoes, arugula, diced feta-like cheese and some capers. Heavenly!