This was supposed to be Royal Potato Salad, but the recipe called for quail’s eggs (can’t find ’em) and homemade pesto (which the wife doesn’t like). So instead I made something different.
- 1.5 lbs of new potatoes (small ones)
- 1 onion, cut thin
- 1 leek, sliced thin or chopped, as you like.
- 2 cloves of crushed garlic (or less)
- 1 tbl of olive oil
- 1/2 tsp of white wine vinegar
- 1 tbl of chopped mint
- 2-3 tbl of chopped parsley (to taste)
- 1 tsp tumeric
- 2 tsp cumin
- 1 tsp Spanish paprika
- 1 tbl capers
- salt and pepper
Toss the onion into a pan on medium/low heat and cook it until golden brown. Ditto leek. Meanwhile, wash those potatoes and boil them for 15 or 20 minutes. Once they’re done, drain ’em and let them cool just enough so you can handle them. Cut them in half (or smaller if you get some big ones in there) and toss them into a bowl with everything else.
Be rough when you toss. You want to break the potatoes and get them to absorb the flavors as much as you possibly can. Remember, they love salt so you may need more.
Serve with fish or whatever protein you like.