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.
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.
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”.
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.
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.
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.”
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