March
Easy
4 prs.
45 min.
Potato salad with ground elder
- 1kg potatoes
- 10 ground elderflower clusters in bloom
- 5 deflowered ground elder clusters
- 200ml flavor-neutral oil (such as grape seed)
- 2 tablespoons vinegar
- A handful of small ground elder leaves (or use yarrow or mugwort)
- Salt
- Pepper
- The leaves and the flower clusters
- Blender
- Rinse the ground elder leaves thoroughly, and put them on a kitchen towel to dry.
- Put the potatoes in a pot with water. Boil until tender, and let cool.
- While the potatoes are cooling, blend the ground elder leaves, oil, vinegar, and salt to get a smooth vinaigrette.
- Chop potatoes to your liking. Fold into the vinaigrette and serve in a bowl with the deflowered and blooming clusters as decoration.
Tips
Serve this potato salad with your favorite fish or alongside a lunch sandwich.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
