This “Recipe of the Day” comes together in just 25 minutes and can be served both warm as a meal and cold as a side dish.
Ingredients:
- 500 g baby potatoes (small potatoes work too)
- 1 slither of lemon peel
- 3 tbsp olive oil
- Salt
- Pepper
- 200 g fresh cream cheese
- 1 tbsp mustard
- Half a red bell pepper
- 2 tbsp parsley
- 1 tbsp dill
- 2 tbsp lemon juice
- 1 tbsp vinegar
- 2 tbsp finely chopped mini pickles
- For pickled onions:
- Half an onion, sliced as thinly as possible.
- 1tsp sugar (any kind)
- 1tsp salt
- Red wine vinegar
Instructions:
1. Potatoes:
- Wash your potatoes very well as you’ll leave the peel on.
- Bring a pot of water to a boil and add salt and the lemon peel. You can also add a few herb stems in too (eg. parsley, dill).
- Boil the potatoes for about 15-20 minutes until they are fork tender. Boiling time will vary depending on the size of your potatoes.
- As your potatoes are bubbling away, to a small bowl add you onion slices, salt and sugar and pour your red wine vinegar until it covers the contents entirely. Leave aside for at least 15 minutes.
- Strain your potatoes and, while still warm, cut them into small pieces (halve baby potatoes, quarter regular ones).
2. Dressing:
- Without letting them cool down, add olive oil, salt, pepper, and cream cheese to the potatoes.
- Add mustard, lemon, vinegar, bell pepper, pickles, and your pickled onions.
- Mix well.
- Sprinkle with some finely chopped dill, parsley, and a little chives.
- Serve hot, or pop in the fridge for later.
- Optional topping: Crispy Bacon
- Finely chop 1 slice of bacon and brown in a hot, dry pan for 2-3 minutes, then let it cool. Sprinkle on your salad just before serving.
Source: Argiro Barbarigou
