Since barbecue is associated to gathering during summertime I thought I’d try a potato salad I had not tried before. So when my boyfriend came over to my place a few days ago we made a tête-à-tête barbecue and I made it an occasion to try this recipe out. Coming
from the new world, potatoes are such a great addition to our diet and I found out that making a salad out of the spud is not a recent finding, not at all actually… John Gerrard (british herbalist and author, 1545-1612) is said to have noted down one of the first potato salad recipes in 1597 in his The Herball, or generall historie of plantes. According to Arnold Shircliffe (executive chef of Chicago’s Edgewater Beach Hotel during the 1920’s) the potatoes are ‘sometimes boiled and sopped in wine, by others boiled with prunes , and likewise others dress them (after roasting them in the ashes) in oil, vinegar and salt, every man according to his own taste. However they be dressed, they comfort, nourish and strengthen the body’ (source: http://www.foodtimeline.org/foodsalads.html ).
- Potato Salad with Basil and Lemon Dressing
- Recipe for 2
- Time: 45 min (+ 1 hour resting time)
- 400g potatoes
- 1 tbsp lemon juice
- 4 tbsp olive oil
- 5-6 freshly chopped basil leaves
- 1/2 tsp mild mustard
- Salt and pepper
- 1 large spring onion (or 2 small ones)
- (eventually you can add some grated garlic to the dressing)
- Heat the oven at 200°C.
- Cut the potatoes in about 2 cm chuncks and boil them in some water with salt. Once they are soft remove the water and one teaspoon of olive oil, salt and pepper. Mix and make sure all potatoes are coated. Place them in the oven and cook for about 30 minutes or until brown. Remove from the oven and let them cool.
- For the dressing mix together the olive oil, the lemon juice, the mustard, salt, pepper and eventually the grated garlic and the chopped basil leaves.
- Once the potatoes have cooled down add the dressing, mix and garnish with chopped spring onions.