a pompous warm potato salad

I never asked why this dish was named “Royal Potato Salad” – maybe it said so in the post itself, but I must have missed it in that case. Carolyn & Stewart@Putney Farm always put great dishes in front me and I wouldn’t mind trying them all, but some of them is not practical for me to do as a lonely diner.

potato salad  close up fitted size

Some weeks ago they put this potato salad in front of me … and I just LOVE potatoes in any form and shape. I love warm potato salad – not very found of mayonnaise based cold potato salads. The Germans do a fantastic warm potato salad with bacon and vinaigrette. I had that as a base when I created our warm potato salad, I added tarragon to the dressing and put some finely chopped shallots into it and also the dressing we served warm. We served it with a butter fried chicken breast and what a fantastic dish we had – one of our most popular chicken dishes.

So when I read this about this salad that is a pesto based warm potato salad- I just had to try it out. And if I was still in service I would have put it on the menu so soon as possible. They have got the recipe from Yotam Ottolenghi’s (YO) cookbook “Plenty“. He are suppose to be THE vegetarian chef  just now, personal I don’t have clue who he is, but his salad is fantastic.

royal potato salad  page 1

Did I change anything to the recipe – of course I did .. I used frozen mint instead of fresh (that I frozen myself) – and I used a bit of sugar in the pesto. Had to tone down the garlic a bit, used a too big clove – and also I always use sugar in all dressings I do. Mint and potatoes is a fantastic combination, something I learned in UK – where they boil their new potatoes with sprigs of fresh mint. In Sweden we use fresh dill. I was a bit afraid of getting to much mint into the pesto, but I got it just right. Green peas and mint is also a fantastic combination – we served minted mushy peas with our a la carte version of our “Fish & Chips”.

green peas

I kept the pesto a bit more coarse than I normally do … because I wanted a bit of texture and I used a normal egg. I think that the quails should be allowed to keep their own eggs. Have never agreed on using them for cooking – even if I have been boiling and peeling hundreds and hundreds, frying quail eggs is a nightmare.

A perfect boiled egg = ambient temperature egg into salted boiling water for 9 min. I call them daffodil eggs.

royal potato salad  page 2

Also I kept the peas warm for the salad. What I did was the last 4 min of the potatoes boiling I added the frozen peas to the boiling potato water – and they both ingredients where ready on the same time and both went warm into the pesto.

For sausage to go with the salad I bought a smoked lamb sausage, that was very tasty – but a bit too compact for my taste. Flavor wise very good and that slightly smoked went very well with the potato salad.

This wasn’t a leftover dish as such – had to buy fresh basil, Italian parsley, sausages and firm potatoes.

royal potato salad full plate

Great dish and I love the combination with peas, potatoes and the pesto. As I said if I still been in service, this would go on the menu – easy enough to make .. and if lazy buy ready made pesto.

If good enough for royalties … it was for sure good enough for me.

“What I say is that, if a fellow really likes potatoes,
he must be a pretty decent sort of fellow.”
A.A. Milne

And of course I have chosen – “Pomp and Circumstance March No. 1 in D” by Sir Edward William Elgar – as cloud for this delicious dish, maybe one day somebody will tell me why it’s called “Royal Potato Salad” – until then … lets get a bit pompous for 2.37 min. It was premiered October 19, 1901 in Liverpool, under the composer’s direction

48 thoughts on “a pompous warm potato salad

  1. I am the one person who hasn’t been swayed from my Grandma’s potato salad. I have bought different ones in the stores and wanted to be ill when I tasted it. Yours could change my mind, I am not sure. hehe

    • Mayonnaise based potato salads and specially ready made – are some kind of evil. Totally agree with you. For you I would just buy a small jar of ready made pesto and just mix it with the warm peas and potatoes add some chopped fresh mint to it – the boiled egg = 20 min job.

  2. Excellent! The sausage is a nice addition. The “royal” is for the Royal Jersey type of new potato YO suggests. No big deal, all waxy new potatoes will work.

    Love the music….and glad you liked the recipe / dish!

    • Stewart, I thought that could be it … but that didn’t sound exciting enough *smile
      It’s a cracking recipe – and I made yesterday again. Great for BBQ’s.
      Thank you so much for … posting it.

  3. I love potatoes and this looks delicious. Does it still work without the sausage, I mean if I substitute it for say chicken? (Actually, I don’t have sausages.)
    Loved the music 🙂

    • I had it with grilled chicken breast yesterday for dinner – goes with everything … and even grilled or pan fried salmon.
      It’s a cracking dish.

  4. I love potatoes too and am not much of a fan of mayo (one can’t possibly love chocolate and potato AND mayo and not pay the price!) So this sounds perfect. Perfect music too 🙂

  5. Looks and sounds perfect! Your photography does your cooking proud. We are great fans of Ottolenghi – wonderful vegetarian and meat dishes from the Middle East. Incredible taste combinations.

    • Thank you so much, as an old chef – there was photos involved for our costspec’s and it was my job … never heard about him before – over here in Sweden, we know very little about US chefs.
      This potato salad .. is great dish – so I will look up for more of his dishes, don’t have to be vegetarian to enjoy a dish like this.

  6. I’ve never been a fan of potato salad. This looks different then the usual that we’re used to her in the states (cold, mayo based). Sounds good, except I don’t do onions/shallots. 😉 Looks good, Viveka.

    • I love vinaigrette based potato salad and warm .. don’t you like garlic neither – no other onion in the recipe.
      It’s a great salad, you should try it.

      • I love garlic, Viveka. I also love pesto. But, I thought I saw a shallot in this recipe. It still looks good though.

      • Lori, I checked .. and I only used garlic, I thought it was strange that you with Italian blood .. don’t eat garlic.
        Try it! You will like it.

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    • Yes, you’re so right – just found out that anohter blogger had posted her version of the same salad – the day before me. It’s a great salad.

    • Laura, it’s the same salad … and it’s brilliant.
      But I refuse to use quail eggs …
      It’s a super salad. Thanks for the link – this is 3 blogs with the same salad and all presented in different ways … that is was cooking is all about.
      If you give 3 chefs all the same ingredients … and same recipe – you still will have 3 different dishes. *smile

      • I do love that! Each version is slightly different, according to the interpretation of the chef or cook 🙂 Yours is beautiful. I’ve never used quail eggs, mostly as they’re finicky… do you have a moral reason for not using them? Unfortunately I don’t know a great deal about quails and farming techniques. I love your version of the salad. So, so fresh, vibrant and delicious 🙂 x

      • Laura, it’s a moral thing that I don’t use them. Then I don’t think the tiny eggs are worth the money. I suppose the quail is farmed like hens those days, but it’s a wild bird.
        In my book is the quail egg just a posh thing. But anyone that wants to use them should go ahead.
        Thank you so much for the nice comment about my salad. One salad and 3 posts – not one is the other likeness. I love that.

  8. I thought the royal part was catchy too, but can´t get royal potatoes here. Still it´s a great potato salad, much better than others. Your eggs are perfectly cooked! And I changed shallot for the garlic; I do that a lot lately and I think it work so good. Have a good sunday!

    • I can’t get royal jersey neither so I used firm red potatoes.
      I didn’t see that there was shallot in the recipe, I read garlic. – wouldn’t use shallot anyhow.
      Thanks for taking the time to replay.

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