three-potato salad...because three IS a party!

“But I always say, one's company, two's a crowd, and three's a party”
― Andy Warhol

Alright, maybe you have found this post and expected a salad made out of three types of potatoes (for instance red potato, sweet potato, blue potato). If that’s what you were looking for, I am sorry to disappoint you. I would be happy if you continue reading, though. I might have a common cure for how to deal with a small amount of leftover potato.

leftovers can be turned into something lavish and extravagant

leftovers can be turned into something lavish and extravagant

The other night I had a catch up with my friend Katja. We had the usual topic round-trip in our conversation from the incomprehension of other people’s netflix addictions, the soothing words of Pema Chödrön, decluttering (à la Marie Kondo), recent art exhibitions, foodie discoveries and eventually discussing what to do with three leftover potatoes from the day before.

I mentioned to Katja that I restarted my blog and that I am collecting topics on how to eliminate food waste in your home. She told me about a fondue party she had the night before and asked me what to do with three leftover potatoes. I was going to say “fritatta!”, but before it even came out of my mouth, she added hastily that she already had one for breakfast. It didn’t take me long to come up with a small size potato salad.

When we think potato salad, we always think potluck, buffet, family gatherings…cooking a large pot of potatoes to feed a crowd. Even when I make potato salad for myself I tend to cook more than a couple of pounds (mind you, to take to work for lunch over a few days). I have never heard of anyone turning three, two or even one potato into a salad. Why is that? Most potato salads aren’t that laborious. And when you buy your lunch at a sandwich shop or supermarket you can get portions that probably don’t contain more than 2-3 potatoes. Katja got excited about the idea and thought what she could add to the salad: cornichons, sausages she had in the freezer…there were no boundaries to the imagination.

Katja lives in NYC (I live in Munich), so I couldn’t just go around to cook and share the salad with her. I didn’t have potatoes at home, but half a tub of sour cream that has been sitting in my fridge. Sour cream is a usual suspect in my house when it comes to food waste. I often use a bit and forget the rest or procrastinate on using it until it’s gone off. I think I have thrown a lot of half-used tubs of sour cream and other dairy products over the course of my adult life. So while for Katja the potatos were the starting point, it was the sour cream for me. I also found a small jar with about a teaspoon of capers left in my fridge and went out to buy potatoes and chives. I love adding something unusual or decadent to jazz up a leftover so I chose some purple potatoes (regional, organic and labelled Purple Rain potatoes…I couldn’t resist). It shows me again, that using leftovers is no burden or chore. You can turn it into a fun challenge and colourful midweek dinner.

Below is my version of ingredients, feel free to improvise and leave a comment. I would love to hear if you have made small portions of potato salads out of three, two or even one leftover potato.

  • 3 medium waxy potatoes (use purple or red if you like it more colourful) - about 300 g/10.5 oz

  • 100 g/3.5 oz sour cream

  • 1 tablespoon olive oil

  • 1/2 teaspoon of mustard (I used coarse mustard)

  • 1 small shallot or spring onion, finely chopped

  • 1 small garlic clove, crushed

  • 1 teaspoon of capers, roughly chopped

  • 1/2 bunch of chives, sliced finely at a diagonal

If starting with leftover potatoes you might want to reheat them (for example in a microwave or a couple of minutes in hot water). They take the dressing a lot easier when warm. If you start with raw potatoes, cook them in boiling water until done (medium potatoes take about 20 minutes on a rolling boil).

While the potatoes are cooking make the dressing by whisking together the sour cream with the mustard, garlic, shallot, olive oil. Season with salt and pepper and add one or two tablespoons of water if the dressing is too thick.

Drain and peel the potatoes with a sharp knife. You can stick it on a skewer so you won’t scald your fingers. Slice them while they are still hot. Mix the warm potatoes with the dressing, sprinkle with the chives and serve immediately or at room temperature.