To be honest there is nothing particularly luxurious about this salad (inexpensive, humble ingredients) but I was reminded of polish luxury potato vodka just now… and that made me chuckle… and I don’t feel the need to explain myself further. This is an instagram pic (perhaps noticeably lacking Graham’s photo editing skills) but you can pretty much see everything going on with this salad – spicy, herby, pickly, potatoey. We had MANY potatoes left over from Graham’s birthday raclette dinner and while I typically steer clear of white potatoes (I know it’s kinda silly but I do) these were great and surprisingly light. I have probably committed a sacrilege against my Eastern European heritage with my lifestyle choices but I like to think of this salad as a humble tribute… or something.
The most exciting thing about this recipe? PIckle juice in the dressing. Maybe this is something everyone knows about but I didn’t and was THRILLED by the discovery. Also try and use polish pickles, it feels more authentic somehow.
I love you mom.
- 2 lbs potatoes boiled with their skins on
- 2tbs of pickle red chiles or 1 one small red chile finely chopped (please taste first, I don’t want to ruin your salad)
- 3 green onions finely minced
- 4 medium sized polish pickles chopped into quarters and then cut lengthwise (think small like cubes but not to small)
- Drizzle of olive oil
For the dressing:
- 2 tbs dijon
- 1/4 cup of pickle juice
- 1 tbs maple syrup
- 2 tbs basil finely chopped
- 1 tbs tarragon finely chopped
- 1/2 tsp chile flakes (if you are using pickled peppers this ups the spice)
- Salt and Pepper to taste
- Boil those potatoes with their little skins on (it’s where all the nutrients are…)
- Chop the things that need to be chopped and put aside.
- Combine ingredients for the dressing. Add more pickle juice if the dressing is too thick (you can add water also if things is getting to pickly for you).
- Combine the potatoes and chopped ingredients with the dressing and mix well.
- Drizzle with olive oil and serve cold or warm.