Saturday, May 12, 2007

Eurovision Salad

At first, this was going to be just blue potatoes and yellow beets, but then I realized that serving a dish in the colors of the Ark*-nemesis (oh, how I crack myself up sometimes) tonight of all nights (Eurovision song contest!** In Helsinki!), never mind tomorrow (Hockey World Championship final! Although it looks like we're playing Canada and not Sweden) would not be politic, so I wound up adding hard-boiled eggs, red bell pepper and scallions, so you can make up the flag of whomever you wind up supporting.

Blue Potato, Yellow Beet (& Normal-Colored Vegetable) Salad

Except Ireland. I knew I'd forgotten something! Well, you could add carrots.

I wish I'd taken a picture before mixing in the dressing - it was like an explosion of bright, happy colors, whereas afterwards... well, you can see. I've decided that the gooey look is a representation of the general musical quality of tonight's entries. (It's a good dressing though. Don't skip it.)

Blue Potato, Yellow Beet (& Normal-Colored Vegetable) Salad

Happy watching, everyone! I know I'm going to be hiding behind a pillow from embarrassment at least 25% of the time (and howling with laughter for another quarter), but that's kind of the point, right?


*note to non-Europeans: this is a Eurovision reference.
**although actually, Ark is one of my favorite entries. Not the favorite though.

Blue Potato, Yellow Beet (& Normal-Colored Vegetable) Salad
3 medium Blue Kongo potatoes
2 medium yellow beets, roasted
small bunch of scallions
2 bell peppers, grilled, peeled, and cut into slices
2 tbsp capers, rinsed
3 eggs, hard-boiled
1 tbsp Dijon mustard
100 ml crème fraîche
100 ml mayonnaise
juice of half a lemon

Boil the potatoes in salted water until tender. Drain & cool. Cut potatoes and beets into chunks and chop the scallions.

Separate the egg yolks from the whites. Chop the whites and set aside. Mash the yolks with a fork, mix with the mustard, then blend with crème fraîche and mayo. Mix in the lemon juice and finally the capers.

Inm a big bowl, mix together potatoes, beets, peppers, scallions and egg whites. Fold in the dressing. The taste improves if you let it stand (in the fridge) for a few hours before serving.

8 comments:

Ivonne said...

Can I just say how much I love your blog and how beautiful everything looks!

SteamyKitchen said...

Love all the colors! I have never used creme fraiche in potato salad before - I will definitely try this one.

evinrude said...

I love salads! They're so easy yet so delicious all the same! Don't worry about the colours, it still looks just like a rainbow in a bowl and it got my stomach rumbling. Time to get some dinner!

Ullis said...

I´d go for the blue and yellow! But that didn´t help much in the contest...
Sounds like a good sallad, must try it!

ps. I liked the Finnish song :-)

esther said...

I love this! This will be a great change-up to my every extending line of salads. The colors are so vibrant and crisp!

deinin said...

Ivonne, thank you!

SteamyKitchen, I don't really follow set recipes for potato salad dressings, just mix together mayo with whatever sour milky produce is on hand.

evinrude, yes, the colors were really amazing in this one.

Ulla, I'd've been thrown out of the house with just the blue and yellow... Well, not really. I liked Sweden's song better than Finland's, although not as it was performed. And I love that the song that won, won.

Esther, while boiling the potatoes I was still a bit dubious as they lookd a bit dull, but when I started peeling things and seeing the brilliant colors I just had to grin. So pretty!

Laura said...

Well that explains why Ireland came last, we had no vegetable to support us!

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