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Smashed Warm Potato Salad

This is the second of my potato harvest Tuesday Night Vego Challenge  recipes. I often have lots of these tiny chats in my spud harvest, and they’re the best bit. Add some egg for protein and avoid loading up with mayonnaise, and it’s a healthy and very delicious dinner.

New harvested chats are easy enough to wash, that you don’t avoid teeny ones because of the tedium of washing them.  I put them in a cotton bag (a recycled flour bag) and put bag and all in a sink full of water, then just rumble them in the bag.  Potato skins contain a decent percentage of the nutrient value of the potato, and reduce the amount lost in cooking.

The Recipe

(For two)

  • Boil or pressure cook 350 grams of new chats until they are soft.  In a pressure cooker this will take just a couple of minutes. Drain and allow to sit for a minute or two for the steam evaporate off.
  • Finely slice a red onion, chop 3 or 4 cloves of garlic up fine, dice a red capsicum, and roughly chop 10 black olives
  • Heat a frying pan up to very hot, add a good slurp of good olive oil and all the vegetables at once.
  • Cook on high for 5 minutes or so, with minimal stirring.  You are looking for the potatoes to develop brown crispy bits without  breaking up.
  • While the vegetables are cooking, soft boil 3 eggs, drain and peel.  You want the yolks still runny. If you start with cold water, this will take between 3 and 4 minutes from boiling, depending on the size of the eggs.  Eggs that are very fresh will be impossible to peel – just scoop them out with a teaspoon.
  • And make the dressing: Blend together a big handful of herbs with a little olive oil and the juice of half a lemon. I like basil, flat leaf parsley, thyme, and aragula or rocket for this.
  • Chop some celery to give it a bit of crunch.
  • Toss the warm vegetables together with the eggs, dressing, celery, salt and pepper and serve.

Did you have a Tuesday Night Vego Challenge recipe?  Feel free to share links in the comments.

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{ 4 comments… add one }
  • Barbara Good May 15, 2012, 6:49 pm

    Looks like a delicious and very healthy potato salad Linda. I did love the little taters that came with our first potato harvest earlier in the year. Just a pity I only planted a few and the five kilos we dug up didn’t last very long. I also made some potato salads, but I have to admit to liking a creamy sauce, as longs as it’s not totally smothering the spuds.

    Here is my attempt at the Tuesday night vego challange http://thenewgoodlife.wordpress.com/2012/05/15/tuesday-night-vego-okonomiyaki-japanese-pancakes/, though having seen your salad I am feeling slightly guilty about the dollop of mayo I served with it.

  • Liz May 15, 2012, 9:09 pm

    I love a good potato salad and this one looks fabulous, so much so that I’d happily eat a plateful now and I’ve only just had dinner.

  • celia May 16, 2012, 6:53 am

    Delicious, Linda! And thanks for the tip on washing the baby potatoes – I found when I washed them under running water, the skin would often just slough off. I’ll try your method next time!

  • Sarah May 16, 2012, 10:33 pm

    We had cauliflower and potato curry again. I’m usually all for lots of variety, but it’s such a good way to eat cauliflower. Tonight I made a Thai Roo Salad, and it was delicious – a big pile of leaves, cherry tomatoes, herbs, grated carrot and thinly sliced kangaroo steak, grilled medium rare. DEEElicious

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