Even during the rationing period, during World War II, we didn’t have the anxiety that we’d starve, because we grew our own potatoes, you know?
~ James Earl Jones
‘Boiled potato salad’ didn’t sound like an ideal lunch choice at first, but lemon, parsley, a sprinkle of salt and chunks of boiled potatoes actually do make a delicious combination. The capers in this were less pleasant, tasting more like sharp surprises rather than delightful bits… maybe because they are still very much a foreign flavour to me? One day soon, hopefully, we will be friends.
One thing I learned in making this is that soaking red onion slices in cold water for half an hour does prepare them so well for use in salads, making them sweeter and more tender while retaining their sharp flavour.
I got my lunch recipe from Tessa Kiros’ “Falling Cloudberries”:
#49 Boiled Potato Salad – Page 123
Modifications: I didn’t have fresh parsley on hand, so I used dried parsley (definitely made it less tasty, but still good). I left out the black olives and used chilli olive oil instead of plain olive oil. Lastly, I modified quantities of all ingredients used so I wouldn’t make a mountain of boiled potato salad for just me!
I plan to experiment with this recipe in the future, add a few things perhaps? Eggs? Asparagus? Herbs, spices, garlic, orange zest, anchovies, mushrooms, dressing?… it’s exciting just thinking about it…
Oh, and before I forget!…
The garlic bread I made and froze on Sunday turned out well post-baking tonight, crisp on the outside, soft on the inside, buttery, garlicky… mmmm. It could have done with more parsley, will add more next time!
And these delicious babies are mini pancakes topped with avocado, cream cheese, crushed cashews and almonds, grated ginger and pear slices… then sprinkled with a quick shower of ground black pepper. Innovative, no? Crazy good, oh yes. Ok, I admit they were birthed from Matt’s magic fingers, not mine. Ohhhh, I wish I could slip you one of these now through your screen……