Potato and radicchio salad
I believe I have posted about 20 potato salad recipes on the blog so far and it says a lot about how I feel about this humble and much maligned vegetable. Potatoes are so fundamental to the development of civilization that it is beyond me how they are now blamed for everything from obesity to heart disease. Most of us tend to read materials that reinforce what we already believe but If you are open to another perspective here is an interesting article by a person whom I consider to be (almost) the last word on nutrition, Dr. John McDougall. Not that I follow the lifestyle, but I know I should. The jest of it is that potatoes by themselves are low calorie and full of nutrition. It’s what we put on them that’s the problem (think butter, oil, sour cream, bacon, cheese etc. all processed, high calories, high fat food items. I know, I am aware of other opinions regarding the value of high fat, high protein nutrition, I just don’t share them. Now, I don’t use this blog as a platform to promote anything and usually do not pontificate, but this came pouring out of the keypad this morning. However, it’s okay to look at something you may not agree with.
This potato salad is easy and simple to prepare. No dressing necessary, only a drizzle of olive oil and vinegar while the potatoes are still hot. I shredded radicchio over the salad once it has cooled and scattered a handful of micro greens that I try to always have in the fridge. Red onion is optional, but typical in Italian style potato salads.
Try it, you’ll like it…
1 1/2 lb white skinned potatoes
1/2 small red onion, sliced thinly horizontally (not chopped)
1/4 cup Olive oil
2 tablespoons white wine vinegar or sherry vinegar
Salt and pepper
1 tablespoon fresh thyme leaves
a handful of shredded radicchio
A few micro green
Steam the potatoes in their skin until they are done but nor over cooked. Insert a knife once or twice to check.
Let them cool until you can handle them but they should still be warm.
Peel the potatoes and slice them horizontally into slices, about 1/4 inch or so.
Place potato slices in a bowl, add the onions and drizzle with olive oil and vinegar.
Sprinkle with salt and pepper and thyme and toss gently, trying not to break the slices too much. If you can let them cool more, they will toss without breaking, but drizzle the oil and vinegar over the potatoes while they are still warm.
Let the salad cool to room temperature although it is also good warm.
Add the shredded radicchio and micro green just before serving.