Light Potato And Mache Salad

Potato salad is as German as it gets! Every German I know has a family recipe that’s been handed down through generations. While you can find Kartoffelsalat throughout Germany, there is a north-south divide: a mayonnaise-based potato salad stems from north Germany while in south Germany you’d see a light stock-based dressing.

Ingredients

• 2 pounds waxy salad potatoes
• 2 shallots
• 4 tablespoons sunflower oil
• 1 teaspoon caraway seeds
• 2 pickled gherkins
• 2 teaspoons Dijon mustard
• 3 tablespoons white wine vinegar
• A pinch of sugar
• 3/4 cup hot vegetable stock
• 4 cups mâche
• Coarse sea salt
• Pepper

Directions

Cook the Potatoes

1. Wash the Potatoes:
   Wash the potatoes thoroughly and place them in a saucepan with salted water.
2. Boil the Potatoes:
   Cover, boil, and cook for 20 minutes or until tender but firm.

Prepare the Dressing Base

1. Chop the Shallots:
   While the potatoes are cooking, peel and finely chop the shallots.
2. Heat the Oil:
   Heat 1 tablespoon of sunflower oil in a frying pan over medium heat.
3. Cook the Shallots:
   Add the chopped shallots and caraway seeds, frying for about 1 minute until the shallots are soft and fragrant. Transfer to a large mixing bowl.

Add Pickled Gherkins

1. Chop the Gherkins:
   Finely chop the pickled gherkins and add them to the bowl with the shallots.

Mix the Mustard and Vinegar

1. Combine Ingredients:
   Combine the Dijon mustard, white wine vinegar, and a pinch of sugar in a small bowl. Set aside.

Prepare the Potatoes

1. Drain and Cool:
   Drain the cooked potatoes and rinse them under cold running water to stop the cooking process. Let them cool for about 10 minutes until they are cool enough to handle but still warm.
2. Peel and Slice:
   Peel the potatoes and cut them into 1/4-inch slices. Add the sliced potatoes to the bowl with the shallots and gherkins.

Combine with Stock and Dressing

1. Pour the Stock:
   Pour the hot vegetable stock over the potato mixture.
2. Add the Dressing:
   Add the mustard and vinegar mixture, then season generously with coarse sea salt and freshly ground pepper.
3. Stir and Soak:
   Stir the potatoes gently to combine all ingredients, ensuring they are well coated with the dressing. Cover the bowl and let the salad soak for one hour, stirring occasionally to allow the flavors to meld together.

Finish the Salad

1. Add Sunflower Oil:
   After one hour, add the remaining 3 tablespoons of sunflower oil to the potato salad.
2. Adjust Seasoning:
   Sprinkle with fresh parsley if desired and adjust seasoning with more salt and pepper if needed.

Add Mâche

1. Add the Mâche:
   Just before serving, add the mâche to the potato salad. Toss gently to combine, ensuring the mâche is evenly distributed throughout the salad.

Serve

1. Serve Immediately:
   Serve the salad immediately as a refreshing and flavorful side dish. This salad pairs wonderfully with grilled meats, sausages, or as part of a light lunch spread.

Additional Tips

• Flavor Enhancements: For an extra burst of flavor, you can add finely chopped chives or dill to the salad.
• Variations: Substitute mâche with arugula or baby spinach if you prefer a slightly different taste.
• Make Ahead: This salad can be made ahead and stored in the refrigerator. To keep it fresh and crisp, add the mâche just before serving.

Enjoy this Light Potato and Mâche Salad, a delightful blend of tender potatoes and fresh greens perfect for any meal!