When I was a child we ate what was in season. We could hardly wait for spring to come and with it the fresh green onions, radishes, butter lettuce… The farmers’ markets were full of them.
This recipe is one of the first memories I have of an early spring dish after a long and cold winter. I especially like to eat it with pork schnitzel or pork patties (recipe will come soon).
spring potato salad
Ingredients
6 potatoes, skin on
4 green onions, chopped
6-8 radishes, thinly sliced
4 tbsp sunflower oil
3 tbsp white vinegar
2 tsp salt or according to your taste
Method
Boil potatoes in salted water until just cooked, then peel them immediately - stick a fork in them so you don’t burn your fingers and start peeling, cleaning the knife with running water when it becomes sticky.
Dice or slice the potatoes according to your preference.
Add the oil and vinegar and mix well. The potatoes will absorb them better while they are still warm.
Add the rest of ingredients, mix well and leave overnight in the fridge for flavours to develop. If you don’t have time, leave it for at least 1 hour in the fridge.
Enjoy!
Tips & cheats
This salad is eaten cold as a side dish to meat (schnitzel, pork patties etc) but you can make it a vegetarian main dish by adding feta cheese, hard-boiled eggs, or olives as well.
Kommentare