Spicy potato salad


Being from Germany, I love potatoes. When I visit my grandmother and we go to the farmer’s market, I am always in awe at the selection of different kinds of potatoes. And all of them taste so good! After having moved to Asia, I kind of gave up potatoes. Potatoes here just don’t taste the same! They are much more watery and bland.

Over the years I started to miss potatoes though, and decided to make my grandmother’s traditional potato salad with vinegar and dill. While it was delicious, it wasn’t as intense tasting as the one you can make with real, tasty potatoes. So I decided to come up with a different take on a potato salad. I needed ingredients that stood by themselves when it came to flavor. The potatoes now just lend their creaminess to the salad, while chili, mint, and spring onion deliver the taste. Give this potato salad a try - it is a staple in my home!

Preparation time: 15 minutes

Cooking time for potatoes: 1 hour

Marinating time: 15 minutes or longer

Makes 2 servings:

  • 2 big potatoes

  • 20 sugar snap peas, finely chopped

  • 3 spring onions, finely chopped

Dressing:

  • 1 avocado

  • juice of 1 lime

  • 1 chili, finely chopped

  • 10 mint leaves, finely chopped

  • sea salt and black pepper to taste

  1. Start by washing the potatoes well, really scrubbing the skin. Then cut the potatoes into bite sized pieces, put them in a pot with water (not too much, just so the water covers the potatoes), and bring to a boil. Cook the potatoes until soft, but not falling apart. Drain, run some cold water over them, and then let them cool.

  2. In the meantime you can chop the sugar snap peas and spring onions very finely.

  3. Prepare the dressing by mashing the avocado with a fork and mixing it with the other ingredients. You can also place it all in a food processor and whisk it there.

  4. Once the potatoes have cooled off, add the sugar snap peas and spring onions. Then mix with the dressing, and let the salad sit in the fridge for at least 15 minutes to marinate.

Yummy!




Bonus note: If you don’t like to use the skin of potatoes, peel them first. I think the skin is fabulous, full of fiber and nutrients. However, it is also the place closest in contact with its environment and pollutants. If you are concerned about the amount of pesticides used on your produce, as well as the environment the potatoes were grown in, then go ahead and take the skin off!

#potato #mint #chili #lime #avocado

© 2020 Martina Zand

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