I am an easy to be persuaded woman, you just need a bunch of flowers and I’m sold. In this case the flowers were the pretty blossoms of my chives and the refined seducer a potato salad that has become in the course of a cloudy May morning my favourite potato salad, the same I would bring from now on to any picnic with friends, the same I will accurately write down in my recipe notebook to passed on to a future daughter, or son, you never know.
If I lived in an American tv series – you cannot even imagine how many times I’ve dreamt about this – this is the potato salad I would bring to my neighbours’ barbecue in the backyard garden, spooned in a giant colourful plastic bowl and neatly wrapped in cling film. I can perfectly imagine myself, dressed in a marvellous fifties’ style, serving generous portions of potato salad along with a juicy pork rib. Coming back to our barbecues and traditions, believe me if I say that this potato salad is also the ideal side dish for a roasted sausage.
There are few things that are more satisfying and reassuring than drizzle a good extra virgin olive oil over a potato salad for lunch.
A warm potato salad, neither hot nor cold, warm. Warm because it is the right temperature that allows the salt to melt slightly, but not completely, the extra virgin olive oil to open up its bouquet of aromas, releasing scents of freshly cut grass or bitter almonds. The chives enhances its smell, keeping fresh as just cut.
The lilac flowers of chives are a romantic grace, though they are essential to the balance of taste of the whole salad: delicate and persistent, they linger from the first to the last bite, making the simplest of salads a small masterpiece.
To make it such a masterpiece, be sure to use your best extra virgin olive oil, a flaky salt, such as Maldon salt or Fleur de Sel, and grind the black pepper on the very moment you0re serving the salad. Although simple, this potato salad requires some attention and care and will reward you with an amazing experience. The final touch is a soft boiled egg, which makes the salad a well balanced lunch.
How to make utterly perfect soft boiled eggs. Check this post I found reading Geekmom on Wired. The article is simple and fun and holds you by hand to achieve the perfect result with a step by step explanation: you’ll get with no effort a soft boiled egg with a white and firm albumen and a deliciously runny yolk, with the consistency of honey.
And this is my tip to peel the soft boiled eggs without damaging the outside: when the eggs are warm gently tap the pointed end onto the countertop so it cracks, then blow inside, as if you were inflating a balloon. The air will penetrate between the shell and the egg white, so that you will peep the egg effortless.
- 6 medium size waxy potatoes
- Extra virgin olive oil
- Fresh chives and chives flowers
- A bunch of salad burnet
- Flaky salt
- Freshly ground black pepper
- 2 free range eggs
Wash the unpeeled potatoes under running water and leave them whole. Cook the potatoes in boiling water until they are soft enough to be pierced with a fork. Drain and let them cool.
Cut the potatoes into wedges, drizzle with extra virgin olive oil and season with flaky salt, freshly ground black pepper, chopped chives, chives flowers and salad burnet.
In a small saucepan bring the water to a boil: use just enough water to cover the eggs. Gently place the eggs with a large spoon into the boiling water and simmer for 6 minutes. Scoop the eggs out and cool them down under cold running water.
Peel the soft boiled eggs, cut them in half and gently place them over the potato salad. Serve immediately and enjoy warm.