A couple of weeks ago I went home to visit my parents. It was nice and warm so we decided to have a barbecue. While the grill was warming up in the backyard, my mom and I were standing in the kitchen, preparing salad and talking about this and that. Probably because we were on the topic of food, we talked about blogging and I told my mom how I didn’t had any time to prepare anything for the blog lately so it would probably be a little quieter in the next weeks. That´s when my mom got really excited and exclaimed “why don´t you blog this potato salad”? To explain a little bit, my mom is not only the best but also my biggest fan, so naturally, she was super excited to at the thought of contributing to the blog. Five minutes later we were started an impromptu photo shooting in the backyard, with the potato salad as a leading actor and my mom as an overly enthusiastic extra.

This recipe is basically my childhood in a nutshell. This is the type of food I ate growing up. Nothing too fancy or extravagant (probably because my siblings and I were not really fond of any experiments when we were younger). But the food was always prepared with good ingredients, down-to-earth, simplistic and most of all: delicious. I love to experiment with all kind of different ingredients from all around the world, but sometimes I forget that the best stuff is growing right in front of you. And that all you need is a little salt and pepper and fresh herbs to make something delicious. So I guess we should all thank my mom for a recipe that I probably shouldn’t have made myself but should have shared with you much earlier.

Serves 4:

1 kg potatoes with skin

2 cucumbers

3 small spring onions

Olive oil

Balsamic vinegar

Parsley

1 lemon

Salt and pepper

1) Thoroughly was the potatoes. Place in a pot, cover with cold water and bring to boil. Let cook for about 20 to 30 minutes until the potatoes are soft. Drain and let cool a little bit.

2) Wash the cucumbers. Slice cucumbers and potatoes. Wash onions and cut into little pieces. Wash and chop parsley. Mix everything in a large salad bowl.

3) The dressing doesn´t have a specific recipe, it´s mostly try and error. Add about 3-4 tbsp. of olive oil, 2 tbs. vinegar, a little bit of lemon zest and salt and pepper to the salad. Mix and taste, season again if necessary. The salad keeps well in the fridge and is very delicious the day after.

Merken