Oma’s German Potato Salad

Words and recipes by Paige Matthie

The humble potato has had a rough go of things lately. What was once a staple on dinner plates across Canada has now been consigned by many to the “unhealthy” category of foods—and to me, that’s a great shame. Not only are potatoes full of many essential nutrients, they’re a great, cost-effective ingredient that can be enjoyed in so many ways.  And the annual crop of new potatoes are a precious seasonal treat.  The secret to potatoes is all down to clever, flavourful preparation.

With their soft, delicate skins and waxy, tender texture, new potatoes are synonymous with the flavours of a PEI summer. Though you can always just boil them up and serve with a bit of butter, they are also perfect with punchy flavours and can even become the star of the show. This month I’m giving you new potatoes in ways that are both familiar and a little different.

There are some foods that are pure nostalgia. My Oma’s German Potato Salad is one of those dishes. Tough as nails, she had a timeless, understated elegance, as head of the family, and creator of so many of our favourite recipes. Her version of German Potato Salad is a bright and zingy take on the classic. Don’t be wary of the vinegar, as that’s what gives the bowl its zippy punch.

My Spanish Tortilla is a vegetarian main course that is perfect for a summer dinner party or picnic. The waxy new potatoes work really well in this dish, which is similar to a crustless quiche, and complement the rich notes of the garlic, onions, and oregano to perfection. Feel free to experiment with toppings by swapping out the peppers for salsa, pesto, or even some olives and crumbled feta. Tortilla is a great base note when you want to play with flavours.

Put the new potato high on your list of local seasonal delicacies, and showcase them centre stage at your next summer gathering.