In my home I am mostly in charge of all food related activities, with a couple of exceptions. Since I am a demon in the morning and can barely manage the coffee I need to shift me from a state of falling over and running into walls to a state of falling over and running into only some walls, I do not cook breakfast (unless it’s at two in the afternoon or something).
The second exception is with regards to potato shopping. My partner and I often go grocery shopping together, which is mostly a show in fighting over who gets to push the trolley. Incidentally it should be me since I have the list and know what to buy for what I’m going to cook, but after I get my way I pretty much instantly want him to take the trolley back. From there I ferry clumsy armfuls of ingredients to the cart he is guarding at what is inevitably the opposite end of the shop to where I am standing with seventeen different vegetables and a magazine about kittens I want to try to trick him into buying.
But I digress (like always). I am in charge of everything kitchen related, but for some reason he is always the one who gets new potatoes. Sometimes he slips them into the trolley and other times, because we are skilled at romance, he greets me with a bag of dirty Jersey Royals after work. I can be making dinner ice cream (which is a thing in the land of grown ups with no kids) and he’ll rock up all “hey I got these, so maybe you can do something with them.” Okay buddy.
Anyway, long story short: we usually have new potatoes this time of year and that results in a lot of potato salad. This recipe utilises a combination of both new and sweet potatoes, and the usual mayonnaise base is swapped for olive oil and balsamic vinegar with smoky and rich spices.
Long peppers are optional, but worth using if you can find them (I noticed recently that my local Tesco have started stocking them). If you haven’t ever heard of them, read about them over at Serious Eats for a great general description.
Warm Smoked Paprika Potato Salad with Sweet and New Potatoes
This is a quick potato salad comprised of both buttery new potatoes and soft sweet potatoes dressed with a simple oil and balsamic vinegar dressing. Hot smoked pimentón adds a beautiful spiciness that isn’t lost even after spilling half the measured amount before you get it to the bowl. Long peppers are an optional ingredient, but this musky spice complements the earthiness of the paprika and peppery flavours of the rocket and olive oil.
- 300 grams new potatoes, cut into approximate 1 inch pieces
- 300 grams sweet potatoes, peeled and cut into approximate 1 inch pieces
- 45 grams (1/3 cup) finely diced red onion
- 45 millilitres (3 tablespoons) extra virgin olive oil
- 20 millilitres (1 tablespoon + 1 teaspoon) balsamic vinegar
- 10 millilitres (2 teaspoons) soy sauce
- 1 teaspoon smoked Spanish paprika, preferable hot
- large pinch or two ground allspice
- 1-2 crushed long peppers (optional)
- Big handful of rocket leaves
- Boil the new potatoes and sweet potatoes until they are knife tender.
- Whisk the onion, olive oil, vinegar, soy sauce, paprika, allspice, and long peppers (if using) together in a large bowl. When the potatoes are finished boiling, strain and then immediately toss with the dressing. Add a generous handful or two of fresh rocket leaves and stir through until wilted.
- Author: Kip Dorrell
- Serves: 2-3
- Cuisine: Picnic Grub