Is there any surprise in a potato salad? Yes: you may add Mediterranean herbs for a delicious summer & holiday flavour…
I made this potato salad rather spontaneously because suddenly all the rainy weather in Germany cleared up & sun came back w/ fine temperatures fit for some last BBQ events in the garden.
…& a real bit potato salad is always one of the best companions around (together w/ some green salad & baked vegetables…) for any meat feast.
Let’s start – best a day before our anticipated BBQ!
We need a lot of potatoes, Mediterranean herbs & the usual suspects…
…so there are:
- potatoes: baby potatoes if available (which unfortunately didn’t work out for me…)
- sprigs of rosemary
- olive oil & olive oil w/ balsamic vinegar
- spring onions
- thyme leaves
- eggs (hard-boiled)
- mayonnaise (70%)
- sour cream (20%).
The potatoes will be thoroughly cleaned in fresh cool water; they end up in pieces of 2-3 cm (about 1 cm thick). If you happen to lay hands on baby potatoes just cut them in halves.
Don’t forget to preheat your often to 180 °C w/ fan.
Take a deep baking tray & line it w/ baking parchment. (It’s easier to clean up afterwards!) Place the rosemary in the tray.
Mix the potato pieces thoroughly w/ olive oil & salt & pepper. Dump them in the baking tray above the rosemary. Let them roast for about 30 min in the oven (you’ll need not turn them over!) – voilà!
Now we’ve got soft & crispy potatoes – hot potatoes w/ intrinsic rosemary flavour!
In the meantime while the potatoes are roasted we chop the cornichons & the spring onions & mix all together w/ the olive oil & the balsamic vinegar. Some salt & pepper may be fine, too.
When the potatoes are out of the oven they are very hot – wait about 5 min. Then mix the hot (no longer „very hot“!) potatoes w/ the flavoring & let the mess cool down to room temperature.
It’s important to mix the flavoring into the hot potatoes to make sure that the overall typical potato salad flavour may spread & penetrate into the potatoes.
In the meantime… we’ve boiled the eggs to get hard-boiled eggs. We’ve chopped the thyme leaves & the chives. We cut the eggs w/ an egg slicer once lengthwise & once crosswise.
(Well: we may also add more Mediterranean fresh herbs like oregano, marjoram, basil… it mainly depends which herbs are sitting on your window sill or in your garden…)
Fold in everything w/ the mayonnaise & the sour cream & let the dressing rest in the fridge until further use.
As soon as the potatoes have cooled down we add the dressing to the potatoes!
…& we’ve got the salad!
We can move the mess into a fine clean bowl…
…& we can start decorating…
The potatoes are skin-on & somewhat chunky: therefore the salad is a little brownish – it’s the right salad for a hearty BBQ.
I mixed mayonnaise w/ sour cream because it cares for a fresh feeling on the tongue. If it is very hot outside & you plan to offer the salad outside – meaning the salad will linger about for some hours – I recommend to use only mayonnaise for the sake of stability. Otherwise if it’s not soooo hot outside & you know that the salad will vanish rather soon you may use only sour cream…
A fresh addition – by the way – is fresh cucumber thinly sliced, salted, squeezed & folded in the salad just before serving.
The businesswoman w/ too many office hours thinks
So: once the potatoes are cleaned & cut & in the oven there’s no need to care for them any longer. I can mix the flavoring & the dressing & put all in the fridge for later use. Overall it isn’t such a lot of work – let’s suppose that the potatoes are rather clean from the very beginning…
I think I can easily double the ingredients for a much bigger potato salad for a big BBQ fiesta – should be working.