Essentially this is Spanish 'Russian Salad'. Very popular in
Spain apparently. All Russian salads involve dicing up vegetables really small.
I’m not going to attempt to persuade the boy that this is a meal in itself and
have bought some smoked sausages, some salami and some cheeses. Chicory has
turned up in the organic box – I never know what to do with it so have broken
up into big leaves for scooping up the salad. I won’t put any spoons out so
that he gets the hint.
150g petit pois
500g salad potatoes, peeled
½ red onion, chopped
1 tbsp red wine vinegar with a pinch of sugar added
2 tbsp flat leaf parsley, chopped
2 tbsp tarragon, chopped
150g decent mayonnaise
2 tbsp capers, ideally the ones in salt
Boil the petit pois and then scoop them out and set aside.
Pop the potatoes in and cook for 15-20 mins, until tender. When cool enough to
handle, dice them.
Chuck in a mixing bowl and add everything else and mix well.
A drizzle of decent olive oil will help.
Serve on your prettiest plate surrounded with the chicory
leaf scoops – face it there’s no way you’re getting him to eat them otherwise.
There’s definitely something more Spanish than Russian about this, though they
do seem two very unlikely cultures to be meeting. And it sounds nice – imagine
telling him his dinner is going to be potatoes and peas in mayonnaise! But this
is so much more than that
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