I have eaten very little potato salad in my lifetime. Since I grew up in the 70’s & 80’s, you would think that potato salad would have been everywhere. To me, it seems like that period in time would have been the heyday for potato salad. Backyard barbecues were almost a weekly occurrence for my family and our family friends. There was no Netflix or Ipads so the adults would sit around and chat and the kids would swim and play and just run around the yard.
I remember seeing potato salad at other people’s barbecues and it didn’t ever look appealing to me. It just looked kind of goopy with chunks of potato drowning in thick mayonnaise. I don’t remember my mother ever making it so maybe she didn’t like the idea of it either.
This potato is not the goopy potato salad of my childhood. This is a light and fresh potato salad devoid of any kind of creamy sauce. Don’t get me wrong, I’m sure that there are plenty of delicious creamy potato salads out there but this is my version.
- Small Potatoes
- Coriander (Cilantro)
- Spring Onions
- Sea salt & Pepper
- Toasted Pine Nuts
- Olive Oil
- Toast the pine nuts in a dry fry pan until light brown but not burnt.
- Place whole, small potatoes in a saucepan and cover with water. Add a teaspoon of sea salt and cook until tender. Be careful not to overcook because then the skins will split and they won't look as pretty in the salad.
- Drain the potatoes and let cool until they are warm but not hot.
- Cut the potatoes into large chunks and place in a large bowl.
- Add finely sliced spring onions, a big handful of chopped coriander & season with Salt & Pepper.
- Toss gently and add to a serving platter.
- Sprinkle with pine nuts and drizzle lightly with olive oil.
- You can serve warm or cold.
You can serve the salad either warm or cold. My husband even likes to throw the salad in a fry pan and crisp it up. Probably no longer a salad but still really yummy.
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