You can probably tell by now that I have quite a backlog of summer recipes! I'll keep going for a while - bear with me. I promise to post more about fall-ish food soon, and about all my new cookbooks too. Just yesterday I picked up Kinna's book, which I wrote about a few days ago. I leafed through it when I got home, and it really is beautiful. She had a great pick-up-your-book-party, with coffee, loads of cookies and homemade dandelion wine. I only wish I could have stayed longer!
This salad was a real favorite this summer, I made it a lot. I'm really warming to the taste of mustard. I used to hate it, but now? Getting better, a lot. I still don't eat it as it is, but maybe soon - I don't know. For this one, you want a sweet, grainy mustard and not a smooth, dry one like Dijon.
Mustard Vinaigrette Potato Salad
Serves 4
600 g new potatoes
1 small red onion, sliced
1 handful of kalamata olives
1/2 small jar of capers
1 bunch of radishes, sliced
Mustard Vinaigrette:
2 tbsp red wine vinegar
3 tbsp olive oil
2 tsp sweet grainy mustard
1 garlic clove, crushed
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
Boil the potatoes until soft. Mix all ingredients for the dressing. Slice the potatoes while they're still warm and mix with the vinaigrette. Add all other ingredients and serve.
You can either use pitted olives (not recommended), pit them yourself (just smash them with a knife and pick out the stone) or leave the stones in, but make sure you warn your guests.
Recipe in Swedish:
Potatissallad med senapsvinaigrette
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