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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I first started making this salad while living in the Catskills, NY where I could pick an ever-changing variety of wild herbs to add to my salads. The basic potato salad recipe is based on a warm German potato salad and is also good with diced apples added into the dressing. Ingredients:
1 large onion |
1 inch dried sausage, diced small |
1 inch fresh ginger, grated |
2 -3 garlic cloves (minced or pounded) |
olive oil, fair amount |
3 medium potatoes, diced |
1/2 teaspoon turmeric |
1/2 teaspoon chili powder |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
salt and pepper |
2 tablespoons honey vinegar |
2 medium tomatoes, diced |
2 -3 hard-boiled eggs |
assortment of wild and cultivated greens, and |
fresh edible flower |
handful violet leaf (optional) |
handful sorrel (optional) |
handful mint leaf (optional) |
handful basil leaves (optional) |
handful plantain leaves (optional) |
handful purslane (optional) |
marigold petals (optional) |
Directions:
1. Place sliced onions and oil into a heavy bottomed skilled and saute until they become golden and caramelized. Add the sausage, garlic, ginger, spices. There can be more oil than you might normally use because this will be used as the dressing for the potatoes.
2. Boil the potatoes until they are firm but not too soft, drain and add to the onion mixture, saute briefly and turn off the heat.
3. Hard boil the eggs (simmer about ten minutes, run under cold water right away for ease in peeling off the shells).
4. Wash and drain the leaves and flowers you have picked for the salad. Please use whatever you have. The above list are just suggestions. It is very nice with fresh mint or basil.
5. Place the warm potato mixture onto the salad greens. Add tomatoes and diced eggs. Mix it up lightly and taste. Adjust seasonings and serve.
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