Warm Potato Salad

This is a comfort-food-level salad for dinner

Ingredients

As usual for 2.
Literally anything goes, but this is a good combination:

• 2 handfulls of potatoes, boiled, still warm, cut into small pieces. Choose a variety with good taste. I add fennel seeds and dried lavender to the cooking water
• 1 bunch of green asparagus, chipped in thin slices lengthwise
• 1 small bunch sprouting broccoli (cauliflower works just as well)
• 1 hand-full cherry or vine tomatoes, quartered
• 1/2 cucumber in thin slices (use a speed peeler)
• 1 handful alfalfa, radish or broccoli sprouts
• 1 Tbsp dried fennel seeds
• 1 Tbsp onion seeds
• 1 Tbsp black mustard seeds
• half cup broth (water + broth cubes do just fine)

And the usual

• Olive oil
• White wine vinegar
• Salt, Pepper

Method

In a hot pan with a little bit of oil fry sprouting broccoli and asparagus. I personally want them both quite raw, but that’s a matter of taste.

At this point you can also add cloves of garlic in our out of the skins, and spring onions. The garlic should be added before the other veggies and cooked till really soft.

Put cucumbers in a salad dish and mix with vinegar, a tiny bit of oil, salt and pepper, the cover with the still hot fried vegetables.

In the same pan, add more oil, and if you like butter or margarine. Add fennel and mustard seeds and briefly fry until golden. Then add the potatoes. Cover well with spices and oil and fry until golden.

You can also add a pinch of tumeric powder or raw grated tumeric (an inch or so). Careful with the tumeric, it stains like hell.

Once golden and lightly crisp add the potatoes to the rest of the salad.

Now heat the pan and deglaze with 1/8 cup vinegar. Let some evaporate and caramelise lightly. Then add the broth, again let some evaporate. At this point the sauce or rather dressing should be quite strong in taste.

Still hot, pour over the salad.
Top salad with tomatoes and sprouts.

njoy