I love potato salad and all it’s varieties. From the “cold dish” from my childhood to German kartoffelsalat.
I’ve pretty much mastered the “cold dish” although I do simplify it for just the both of us. For the kartoffelsalat I still need some practice.
For this version I just a lot of local ingredients. Potatoes from the “Hoeksche Waard” and the peas, eggs and chervil are from a city farm in Rotterdam.
- 500 grams potatoes (preferably firm red skinned potatoes)
- 200 grams unpodded peas
- 2 eggs, hardboiled
- 3 Tbs mayonnaise
- ½ Tbs cider vinegar
- 1 ts mustard
- 3-4 Tbs chervil, finely chopped
- Pepper and salt
The potatoes I use are fairly small. Wash thoroughly and cut the larger ones in half so all the pieces of potato are even in size. Boil them until cooked, drain and leave to cool.
I had 200 grams of unpodded peas. Podded I would guess they were less than half the weight, about 2 small hands full. Blanch the peas until slightly tender with still a bit of a bite. Rinse under cold water and drain well.
Boil the eggs and roughly chop them. Mix the mayonnaise, cider vinegar, mustard and chopped chervil. Season with pepper and salt.
Cut the potatoes into ½ inch slices. Carefully mix the potatoes with the peas, eggs and dressing. I prefer to make my potato salads in advance so all the flavors can develop. Usually the afternoon before dinner.
With this potato salad we had a simple tomato salad and pan fried slices of smoked sausage.
The tomatoes were also locally farmed. We cut them in half, drizzled with extra virgin olive oil and cider vinegar and seasoned with pepper and salt.