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by: Max M Rasmussen
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Green potato salad

Green potato salad is a good recipe if you are note able to make a gravy to go with your potatoes, or if it has to be quick meal. Oh yeah, it is also a good dish simply because it taste fantastic. You can also make it in as large portions as you have pots for cooking potatoes, and the potatoes can even be cooked the day before and put in the fridge, so it's great for parties. The recipe can be varied indefinitely depending on which seasoning and herbs you like.

Green potato salad - ready for serving - Max M Rasmussen

Ingredients

  • 2 lbs (1 kg) small waxy potatoes
  • 1 spring or shallot onion

vinaigrette

  • 1/4 cup (½ dl) lemon juice (juice of 1 lemon)
  • 3/4 - 1 cup (1½) dl oil (I prefer olive oil)
  • 1 tsp mustard
  • 1 tsp salt
  • 1 tsp coarsely crushed pepper

herbs (total about 30 g)

  • 1/3 oz (10 g) dill
  • 1/3 oz (10 g) parsley
  • 1/3 oz (10 g) chervil

Directions

Boil the potatoes for approx. 20 minutes until they are tender.

Cool them to room temperature or colder.

Peel them and cut them into 1/2 inch (1 cm) thick slices.

Mix the lemon, mustard and oil as in this recipe for vinaigrette .

Chop the onion and herbs finely.

Mix them into the vinaigrette.

Fold the potatoes into the herbs and vinaigrette mix. 

Notes

Can be done a few hours before serving. The lemon and oil ensures it does not brown. 

You can use any herb, but I usually limit it to 2-3 different.

Most often, I make a green and a white potato salad for the same meal, where I then use 1 common and 2 different herbs in each.

For example, white: parsley, chervil, dill and green: parsley, oregano, basil.

Extra ingredients (the same as for vinaigrette dressing)

  • 1 tbsp honey
  • Dried or crushed garlic
  • Chopped capers
  • 10 g (1/3 oz) herbs;  parsley, dill, coriander, garlic, tarragon, chervil, oregano, thyme, basil or whatever you got handy of fresh or frozen herbs. You can basically mix the ones you want and what suits the rest of your meal. You can also use dried herbs, but then the dressing must rest a little longer.
  • Finely chopped onions, spring onions, shallots, olives or chopped tomatoes.

Fried herb potatoes

Step them at 200 ° C for approx. 20 minutes. Until they are golden.

The ingredients - Max M Rasmussen
Leftovers roasted in the oven for herb potatoes - Max M Rasmussen