season March
difficulty Easy
persons 4 prs.
time 45 min.

Potato salad with ground elder

Ingredienser
  • 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
What parts of the plant to use
  • The leaves and the flower clusters
Equipment
  • Blender
Directions
  1. Rinse the ground elder leaves thoroughly, and put them on a kitchen towel to dry.
  2. Put the potatoes in a pot with water. Boil until tender, and let cool.
  3. While the potatoes are cooling, blend the ground elder leaves, oil, vinegar, and salt to get a smooth vinaigrette.
  4. 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.

    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.

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