As I already announced – we’re planning to move. The present state of preparation involves a lot of discussing, clearing up, clearing out … So we are busy. Busy often means that cooking & baking get a raw deal.
Some days ago I realized that it was about lunch time w/o having prepared anything … What about sandwiches? However, when peering into my fridge some leftover cooked potatoes caught my eye.
So I thought: what about a quick leftover potato salad?
No sooner said than done.
I had about 400 g of potatoes, maybe almost 500 g. Somewhat too much for 2 people, I thought, but actually you’ll never have too much potato salad in your fridge – especially of the home-made style. Be sure it’ll vanish soon after the lunch or dinner you planned it for.
I needed hard-boiled eggs – so I at once cooked 2 eggs for 10 min. (I’ve almost always got a box w/ eggs in my fridge …)
In the meantime I peeled the potatoes & chopped them into small pieces. (It’s also possible to forget about peeling …)
What else did I found in my fridge resp. pantry?
I chopped a spring onion. About half of a glass of cornichons (a handful …) are cut into small pieces. Some anchovies are minced & a tablespoon capers follow into the bowl w/ the potatoes. (Yes – all these delicacies are usually in my fridge.)
All is finally mixed. Add some white balsamic vinegar for the savory edge & let it rest until the eggs are ready.
The eggs are sliced crosswise w/ an egg slicer & added to the potato mess.
The dressing is a simple approach:
- Greek yoghurt
- lemon oil
- olive oil
- sweet French mustard
- dried herbs of Provence
- salt & pepper.
Lemon oil? It’s a ready-to-buy oil based on a neutral oil w/ lots of lemon flavors.
Just mix all ingredients w/ an egg whip & add to the potato mess.
(Of course you may also rely on store-bought mayonnaise or any other ready-to-use salad cream …)
Enjoy!
- 400-500 g cooked potatoes
- 1 spring onion
- ½ glass of cornichons
- 1 tbsp capers
- 2-3 anchovies (in oil)
- 2 hard-boiled eggs
- 2 tbsp white balsamic vinegar
- 150 g Greek yoghurt
- 1 tbsp lemon oil
- 2-3 tbsp olive oil
- 1 tsp sweet French mustard
- 1 tsp herbs of Provence (dried)
- salt & pepper (to taste)
- Cook the eggs for about 10 min (if not already cooked …). Peel them & cut them crosswise w/ an egg slicer.
- Peel the cooked potatoes if necessary. Cut them into small pieces.
- Mince the spring onion.
- Chop the cornichons.
- Add the vinegar & mix thoroughly.
- Add the capers.
- Mince the anchovies & add to the potato mess.
- Finally add the eggs.
- Mix all the ingredients for the dressing w/ an egg whip.
- Add to the potato mess & fold in.
