After sorting the good unblemished potatoes by type and storing them in breathable canvas bags in the dark to stop them from turning green or sprouting I turned to the rejects.
These were either mainly scabby or damaged by a stray fork when lifting them though it also included some of the mystery spuds that popped up unasked for.
I prepared roast potatoes for freezing (par boil and freeze on a baking sheet to stop them from freezing in a clump) and pseudo oven chips (cut and bake until slightly turning colour - remember to use oil to prevent sticking which is something I forgot and resulted in a bit of a mess). I still had tiny potatoes that I didn't want to compost for fear of them reseeding but that were too small to peel. With these I made a potato salad loosely based on Lucas Hollweg's excellent German potato salad recipe from his recipe book 'Good Things to Eat'. I didn't remove the skins because it was too fiddly and I thought the fibre was good for me but I did crush them to allow the sauce to penetrate them and infuse them with flavour. I used my own puny garlic but supplemented with more.
Serves 4
- 750g waxy new potatoes, evenly sized
- 1 tbsp dijon mustard
- 2 tbsp red wine vinegar
- ½ tsp sugar
- 50ml mild olive oil (not extra virgin) - think I only used the olive oil (health again)
- 50ml vegetable oil
- 1 bunch of chives, chopped - I substituted with a clove of garlic and chopped shallot
Boil the potatoes in salted water for about 20 minutes until soft. Drain and leave to cool. Meanwhile, make the dressing by mixing together the dijon mustard, red wine vinegar, sugar and some salt and pepper in a bowl. Gradually beat in the oils. Mix with the crushed potatoes and leave for an hour or two for the flavours to become acquainted. Scatter chives over the top and dig in.
Since my trip to Germany I am also searching for my mother in law's version which seems to involve cream, pork fat and mustard and very slow cooking the potatoes.
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