A glut of new potatoes on our organic vegetable patch this month sent me scuttling off to find different ways of using them all up.
Last summer I made my standard new potato salad for an English friend whose parents had come to stay in Calasparra for a couple of weeks. As we were sitting by the pool eating our barbecue and digging into the various salads I had prepared I noticed a tear trickle down my friend´s father’s cheek. Anxiously I enquired if all was well with this elderly gentleman.
“He says the taste and texture of the potatoes remind him of when he was a boy. He´s come over all nostalgic,” was the gratifying reply.
Well I agree the taste of the local vegetables leave the sad old English versions lagging behind in the taste department and our organically grown new potatoes are even better still. I especially like the tiny sweet ones which are amazingly versatile and absolutely delicious.
Here, along with the standard recipe for Potato Salad, are a couple of other ideas I have tried out with very successful results.
NEW POTATOES WITH PARSLEY AND GARLIC
You will need:
2 tablespoons of virgin olive oil
2 garlic cloves
1lb new potatoes (small with skins)
A few sprigs of flat leaf parsley (chopped)
A pinch of saffron filaments
Sea salt and freshly ground black pepper
Method:
Put all the ingredients in a medium sized saucepan and season with a little salt and pepper. Add 200ml/7 fl oz water.
Bring to the boil over a medium heat than cover and leave to boil until the potatoes are tender stirring halfway through cooking time. The sauce should reduce so if necessary boil uncovered until reduced. Serve hot or at room temperature with the sauce.
Editors Note.
I actually tried this recipe without the saffron because I had run out and it was absolutely delicious. It’s imperative to forget your good manners and dip crusty bread into the sauce. Finger licking good!!
POTATO SKEWERS WITH MUSTARD DIP
You will need:
About 2lbs/1 kg new potatoes
7oz/200g small onions
2 tablespoons of olive oil
1 tspn sea salt
For the mustard dip you will need:
4 cloves garlic
2 egg yolks
2 tablespoons lemon juice
½ pint/300ml olive oil
2 tablespoons whole grain mustard
Salt and freshly ground black pepper
Method
Put the garlic, egg yolks and lemon juice in a blender or food processor for a few seconds until smooth. With the motor running add the oil until the mixture forms a thick cream. Add the mustard and season. (If you are nervous about eating raw eggs buy a good quality mayonnaise add lemon juice, mustard and seasoning.)
Par-boil potatoes in salted boiling water for about 5 minutes. Drain well and then thread them on to metal skewers with the onions. Brush with olive oil and sprinkle with sea salt. Cook for about 10 – 12 minutes on a hot barbecue or plancha (hot plate) turning them often. Serve with mustard dip.
POTATO SALAD
You will need:
1kg/2lbs new potatoes
2 large white onions chopped/ spring onions
Parsley chopped
Mayonnaise
Freshly ground black pepper
Wash but don´t peel potatoes and cut them into small pieces. Boil water in a large saucepan and salt. When boiling add potato pieces and cook until tender. Chop the onion finely and add black pepper. When the potatoes are cooked add to the onions and mix and then allow to cool. Once cool add chopped parsley and more black pepper to taste. Mix in mayonnaise to taste and chill.
