Potato salads are supposed to be room-temperature with a vinaigrette, not fridge cold and smothered in mayonnaise. Come fight me on that one. This potato salad fits amazing with fish and meat (or veggie versions thereof).
Ingredients (2 servings):
500g hard-boiling Potatoes
2 tsp Vegetable Broth (powder)
3 tbsp Olive Oil
1 tbsp White Balsamic Vinegar
1 tbsp Lemon Juice
4 Garlic Cloves (thinly sliced)
4 Schallots (thinly sliced into rings)
1 Fennel (washed, cut into bite sized pieces)
1/2 Celery (washed, cut into bite sized pieces)
1/4 tsp Chili Flakes
1/4 tsp Cumin
10g fresh Dill (finely chopped)
10g fresh Parsley (finely chopped)
Pepper
Method
Boil the potatoes until you can easily stab a knife through them (as brutal as that sounds). Then drain, rinse with cold water and peel the potatoes. Cut them into bite-sized pieces and place in a large bowl. Dissolve the vegetable broth in 50ml of water and pour it over the potatoes. In a small bowl, whisk together 1 tablespoon olive oil, white balsamic vinegar and the lemon juice, add a generous pinch of freshly ground pepper, and gently mix with the potatoes. Leave them to soak while preparing the rest of the salad.
In a large pan, heat 1 tablespoon of olive oil over medium-high heat and cook the onion and garlic until they start to brown. Remove them from the pan and add to the potatoes.
In the same pan, heat the last tablespoon of olive oil over medium heat and cook the fennel, celery, chili flakes and cumin seeds for about 5 minutes. The fennel and celery should still have a slight crunch to them. Remove from the heat and add to the potatoes. Lastly, add the dill, parsley and a generous pinch of pepper, and mix everything gently. If you have some time, leave the potato salad to soak at room temperature. If you are reeeaallly hungry, you can already enjoy the potato salad as it is ;)
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