I love potatoes! Anything that is made with potatoes. From Russian potato salad to tortilla Española to Belgian pommes frites to campfire potatoes. Now that we have a fireplace – the second-best invention after a dryer – we bake them in the fire quite often.
Potatoes aren’t as sophisticated as artichokes, but they have the same comforting qualities as a down comforter.
By the way, we moved again! But this time not far. We moved from the apartment in Plaça de Sant Francesc in Palma to a charming Mallorcan townhouse in the gorgeous village of Valldemossa (in Serra de Tramuntana). The village where Chopin and George Sand spent the winter of 1839 (and hated it because it was freezing and wet).
One of my favorite ways to cook and eat potatoes is boiled, peeled, roughly smashed, with oil, salt, and black pepper. The way we used to eat them on Passover (with hard-boiled eggs) when I was a child to keep us full, because Moroccan Jews believe that a man can never feel full without bread.
Like any potato salad, this one is as good or even better the next day. You can make it with one herb or as many herbs as you like. If you’re not vegan, add chopped anchovies or sardines. Though if you do, be stingy with the salt.
Potato Salad with Herbs
- 20 small waxy potatoes - peeled
- Handful parsley - rinsed and chopped
- Handful cilantro - rinsed and chopped
- 2 scallions, green part only - rinsed and chopped
- 2 tablespoons lemon juice
- 1 tablespoon mayonnaise or veganaise
- 1 tablespoon dijon mustard
- ¼ cup extra virgin olive oil
- 1 fresh chili pepper – optional
- Sea salt
- Put the in a saucepan, cover with water and boil until very tender, about 15 – 20 minutes.
- Drain the potatoes in a colander and transfer into a large mixing bowl.
- Add the rest of the ingredients to the bowl and toss. The potatoes are supposed to fall apart and get smashed slightly.
- Taste and correct seasoning.