Green potato salad with dried tomato and cheese, ideal for summer.
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Total: 45 min Diners: 4
What a wonderful tuber the potato is and how difficult to get regularity and quality in it. Yes, yes. In Spain we have totally neglected the potatoes because as there is a lot of quantity, we buy them in bulk and its price is usually very cheap we do not give them the importance they have. How wrong we are! Because of course, then we can’t complain if we are faced with floury potatoes, that turn to mush, that taste wet or that don’t taste anything at all. A few months ago Santiago Pedraza (from Taberna Pedraza, where they are famous among other things for their Betanzos-style potato omelets) told me that the biggest challenge they face to achieve regularity in their omelets is in the selection of the potato.
Those of you who are lovers of this tuber will know this well, and those of you who have not appreciated it until now I hope you will begin to give it a little more value. Because potatoes, in addition to being economical and accessible, allow us many potato recipes perfect for summer but also for any time of the year. They are tremendously versatile. They also allow different types of cooking and many final textures depending on whether we make them fried, baked, candied, mashed or roasted. For example, with them we could travel to Peru to prepare a great traditional causa limeña or make a stuffed potato or chicken causa croquettes but also serve us to make them hasselback style and thus accompany a mackerel making a kind of warm salad perfect for hot weather.
In my land, Cantabria, there is no summer without piriñaca: potato, hard-boiled egg, tomato, bell pepper, tuna … just as there would be no summer without country salad in many areas of Spain. And what about the Russian salad! An appetizer par excellence in summer or winter or any other good time, as long as it is made with a good dressing and a quality mayonnaise. Try to make one day the potato salad with straw potatoes that we borrowed from Suculent (Barcelona) and that is wonderful. Oh, and if you want more ideas, put some potatoes in the oven and fry them, get some crispy baked potatoes with poached egg that are a guaranteed success or try this green potato salad with fresh cheese, sundried tomatoes and raw mushrooms that is dressed with a green juice from cilantro, dill and arugula that is a real treat to flavor this or other salads.
How to make green potato salad
Ingredients
Baby potatoes, 450 g Mushrooms, 8 pcs Dried tomatoes, 4 pcs Fresh cheese Villalón type, 100 g Salt, c/s
For the green sauce
. Fresh cilantro, 1 handful Arugula, a few leaves Fresh dill, 1 handful Fresh ginger, peeled, 1 small piece not too big Salt, tsp Extra virgin olive oil, tsp Lemon juice, 1 tbsp Soy sauce, 1 tbsp
Step 1
Wash the potatoes well and put them to cook in plenty of water with a little salt. They will need to cook over low heat, with a light gush, between 10 and 20 minutes depending on the size and quality of the potato. We will have to prick them from time to time to stop cooking when they are tender.
Step 2
Meanwhile, prepare the dressing for our salad by putting all the salad ingredients in a blender glass except the oil. Begin to grind well and then add the oil in a thin trickle little by little so that it takes the desired texture for each one.
Step 3
When the potatoes are cooked, strain and drain well and cut to taste, I like them in quarters. Wash well also the mushrooms, cut the stem part and cut them into quarters or sixths.
Step 4
Stir the potatoes with the sauce, until they are green, add the mushrooms and the chopped dried tomato and mix well.
Step 5
Serve the salad and finish with some of the crumbled fresh cheese on top, we could also add anything else we feel like, for example, a little chopped hard-boiled egg.
