Prep 15 mins
Cook 10 mins
This is a recipe from a Norwegian cooking club I was a member of, but I have altered it slightly. These potatoes go excellently with salmon or other fish. If you don't have cute little new potatoes, you can slice or cube normal potatoes.
- 500 g new potatoes, of equal size
- 8 shallots or 8 onions
- 3 tablespoons finely chopped chives
For the dressing
- 4 tablespoons olive oil
- 1 lemon, zest of, medium size
- 1 tablespoon apple cider vinegar or 1 tablespoon plain vinegar
- 1 tablespoon Dijon mustard
- 1 crushed garlic clove
- 3 tablespoons mint leaves, chopped
- 1 dash salt
- 1 dash pepper
- Wash the potatoes well and cook them normally. Drain the potatoes well, put them back in the pot, switch off the element and put the pot on the still hot element so you steam off the potatoes as well as possible. Be careful when you stir them around, so as not to break them up.
- Make the dressing while the potatoes boil. Simply combine all the ingredients in a jar, put the lid on and shake well. It can be made the day before, if you like, and refrigerated.
- Slice rings or half-rings of the onions or shallots, add those and the chopped chives to the potatoes, add the dressing and heat up, carefully stirring to get the mixture over all the potatoes.
- If you like, you can turn up the stove again and reduce the rest of the dressing so it becomes more of a glaze.
- Garnish with some more chopped chives or chopped parsley.
My, this was nice! I love mint with potatoes, I love lemon, galic and dijon, so this recipe was a perfect fit for me! I cut down on the olive oil a bit and it was still great. Thank you, Marianne for a great recipe!