We were guests at our friends' house for dinner recently, so I decided to bring a side. I wanted to make an olive oil-based potato salad with fresh herbs. I went out to our fresh herbs, had a look in our pantry, and came up with something kind of bonkers. I knew the flavors would go well together; but I wasn't sure how the whole dish would play out. I think it was pretty darned good. And our friends were nice enough to say the same thing.
I put on my big-boy pants (and my safety hat) and bravely used the mandolin to slice them thinly. Then I put them in a pot of boiling salted water for about 8-10 minutes until they were soft. I rinsed them off in cold water in a colander to get rid of all the starch that can be on the outside. I also wanted to stop the cooking process and cool them down. My goal was to have them keep their shape and not turn into a chunky smashed potato.
Next, I sliced up some green and black olives and added them to a large bowl.
I cut up a bunch of green onions.
I sliced the whites of the green onions even thinner, then I added fresh basil.
So I've got olives, onion, and basil. What would logically come next? Pepperoni ... right?
I mixed it all together with some olive oil, salt & pepper, and topped it with some Parmesan cheese. I figured olive oil goes great with all those pizza ingredients: onion, basil, pepperoni, olives. And the sharp Parmesan cheese just make logical sense (in my mind, at least). So I had the makings of a pizza without the dough. My potatoes were what held everything together.
Like I said, it's kind of off-the-wall. But it was good. It's an interesting play on potato salad that is sure to raise a few eyebrows.
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