Vienn-easy Potato Salad

Salmon and potato salad I’ve called this a Vienn-easy Potato Salad because a) it’s easy and b) its inspiration comes from a recipe for a hot potato salad in a beaten up copy of a pretty dated Viennese Cookery book which I found on a book buying trip to Hay on Wye. If you’re following Slimming World you’ll know that you can eat potatoes and pasta and pretty much any carb, apart from evil bread, until the cows come home. Trouble is, this can get a bit repetitive and boring. Boiled spuds can be dull – especially if you can’t slather them in butter. Potato salad in its usual guise can be laden with a scary number of calories and, actually, can just be an exercise in mayonnaisey claginess. Not good. This recipe is nice because it uses no fat whatsoever, not even oil, but has loads of flavour. The trick is to introduce the potatoes to the vinegar while they are still hot, so they absorb all the flavour and moisture. The Viennese make their warm potato salads with the addition of bacon and use the bacon fat as part of the dressing – a no-go if you’re trying to cut down on oil. Still, if you trim off all the fat from the bacon, grill or dry fry it separately and then stir it through at the end, this would make a pretty tasty and quick supper. Anyway, give it a go – I rely on this recipe to bulk out many meals. The one above, in case you’re wondering, is our take on a Scandi plate – smoked salmon, potato salad, sliced cucumber and cottage cheese spiked with grated horseradish. This serves 2 generously

Ingredients

  • 500g new potatoes/salad potatoes, scrubbed not peeled
  • 1 eschalion/banana shallot, finely chopped (if you can’t get these, use a couple of spring onions, although these are a little more astringent. Don’t use the small round shallots – too strong!)
  • 2 tsp cider vinegar or white wine vinegar
  • 1 tbsp chopped dill
  • 1 tsp chopped tarragon
  • Maldon Salt
  • Black Pepper

Method

  1. Cut up the new potatoes into chunks and toss into a pan of salted boiling water. Boil for around 15 minutes or until tender. Drain.
  2. Meanwhile, put the chopped shallot, dill and tarragon into a mixing bowl (some people don’t like the flavours of tarragon and dill, and if you don’t, I’d opt for chives as an alternative)
  3. After draining the boiled potatoes, add them to the herbs and shallot. Add the cider vinegar immediately, together with a good sprinkling of Maldon salt and good grind of black pepper.
  4. Mix well but carefully so as not to break up the potatoes too much. Set aside to cool slightly. The salad should be warm when served, but not piping hot.

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