Summer Potato Salad

Summer Potato Salad

New potatoes seem to be a bit of a Danish obsession. When they first appear in May, they can sell for up to 1000kr (about €135 or $178) a kilo at auction, which seems a bit excessive to me. Now that it is July, we are swamped with them, and they are dirt cheap (pun intended). Ours usually come from Samsø , an island near Aarhus which is famous for being a model community of renewable energy, with 100% of its electricity coming from wind power. A number of Danish cities are moving towards becoming carbon neutral, and the community on Samsø is the model for this.

 I am perhaps not as fascinated by new potatoes as the Danes, I love a good potato salad, and I think this is the best I’ve made. I’m still struggling through the 5:2 diet, and make a modified, blander version of this on fasting days. For those not obsessively watching their calorie count with the kind of obsessive fear usually reserved for discovering you are in close proximity to a cranky looking bear, this is a great summer dish, full of fresh and sharp contrasting flavours.

Serves 4 as a side

Ingredients

  • 500g potatoes
  • 200g peas, either freshly shelled or frozen
  • 1/2 red onion, chopped
  • 60g feta, crumbled
  • 60g hazelnuts, roughly chopped
  • 2 tablespoons chopped fresh dill
  • 50g low fat creme fraiche
  • 2 teaspoons dijon mustard
  • 1-2 teaspoons of honey, to taste
  • Juice of 1/2 lemon

Method

  • Boil the potatoes in salted water for approximately 20-25 minutes until soft.
  • If they are big, or of lots of different sizes, cut them into roughly even pieces to ensure they cook at the same time, but watch them carefully as this raises the chances of them being overcooked and mushy.
  • Remove them from the water when cooked and drain.
  • Add the peas to the water if using frozen ones and cook as per package instructions (usually 1-2 minutes).
  • When cooled but still a little warm, chop the potatoes into bite size chunks.
  • Mix the creme fraiche, mustard and honey together to make a dressing.
  • Put the potatoes and peas in a large bowl.
  • Toss with the dressing and add the remaining ingredients.
  • Squeeze the lemon juice over, check seasoning and serve.
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10 thoughts on “Summer Potato Salad

  1. This really does sounds like a great potato salad. Love that you include feta, creme fraiche, dijon, and a bit of lemon juice. Such a nice — and unexpected — combination of flavors. Thanks for sharing.

    • It was a kind of weird tag team type process, feta goes with dill (Greek influence), dill goes with mustard (Scandinavian influence) mustard goes with creme fraiche (French influence) and so on!

  2. This looks so fantastic! I love the combination of flavors in the dressing. I would have never put them together, but that just goes to show why it’s great to read food blogs: you get exposed to so many different foods, combinations, and preparations that you can’t help but be inspired.

    Thanks for this!

    (and the price of new potatoes! Like Scandinavian truffles!)

    • Thanks, it was a bit of an eclectic idea combining a lot of my favourite different flavours. I wasn’t sure if it would come out strange but as soon as the boy tried it he said’ write this down, it has to go on the blog’ so I figured I was onto something.

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