Although I love sweet potatoes, the common potato is certainly something I enjoy occasionally. Potatoes are a traditional product in many countries, but with the rise of discussions about dieting, the potato seems to have become less popular. Such a pity! A cooked potato is in fact great to protect against heart disease. Potatoes also contains potassiumm, calcium, protein, iron, fibers and other minerals and vitamins. Today I’m sharing a recipe that became a delicious and quick potato favorite, the cold potato salad.
Potatoes in the summer?
You might find it a strange idea to eat potatoes during summer. I remember the potato as a traditional winter dish (the Dutch way) with veggies, but my favorite is the cold potato salad my mother made in summer. I can still remember that she stressed the importance of cooling the potatoes before we could enjoy the salad. The following recipe is inspired by this. Also, during my trip to Poland, I noticed that the small potato with dill in summer is a popular dish.
For this recipe I used celeriac to keep it light and summery. Celeriac is (unfortunately) one of the least popular veggies. It‘s mainly used in holistic recipes and is a member of the parsley family. It contains minerals such as phosphorus, calcium, magnesium and potassium (relieves bloating). For this recipe you can just grate the celeriac and soak it in water, apple cider vinegar with a pinch of salt. If this is too much trouble, you can also buy the grated celeriac in a glass jar (not canned) and try to find the organic version without additives though.
Have you ever tried potatoes in the summer?
- ¾ celeriac or organic celeriac from a jar
- 800 grams of potatoes, the little ones are the tastiest
- one sweet onion, chopped
- one teaspoon of Celtic sea salt
- one tablespoon of cold pressed olive oil
- two teaspoons dried dill or a small handful of fresh dill
- Clean the celeriac and grate it in a food processor, but also a grater will do a good job. Next, soak the celeriac with water, apple cider vinegar and salt (until the celeriac is less crispy). If you use celery root from a glass jar, make sure you don't use the water from the jar for this salad.
- Cut the potatoes into pieces before you cook them.
- Leave to cool completely once they are cooked.
- Mix the potatoes and the celeriac in a bowl and add the sweet onion, salt and olive oil.
- Let this rest in the fridge.
- You can play around with the quantities of the ingredients. You might find less onion and more celeriac tastier or maybe more potatoes will make a beter salad for you.
- Once cold (about 30 minutes) you can serve your cold potato salad with dill. Delicious!
photos and text by the creator green (c) (copyright)