So there we were, me with trowel in hand, boyfriend brandishing the half a grow bag with the potato plant sprouting forth – putting it down on the table as if we were about to chop it’s head off or something. We cut through the grow bag and start pushing fingers into the earth, searching for potatoes – keep searching, keeeep searching…..
It turns out our first mighty strong potato plant managed to produce all of five (ish) potatoes. With hindsight I think it would have produced more had we left it another couple of weeks after the flowers died. Still, I must say – the flavour of those few potatoes was fantastic. We savoured every bite – all two of them.
Anyway, we have another plant so there is still hope for the crop. I used Anya potatoes for this salad in the end – they have a nice waxy texture – and mixed our measly offerings in too. You can see one of them on the left of the picture above. Fight for it?
The flavours in this salad are full on – salty, umami-packed salami (umami-salami, umami-salami), finely shredded spring onions and that salsa verde. It’s a nice peppery variation with the watercress that’s around right now – and just think of all those extra vitamins! Oh, go on, think about them…
When we get around to digging up that other plant (aka, pulling it out of the grow bag) – I’ll take some pictures so that you can all have a good laugh admire our bountiful harvest.
New Potatoes, Crispy Salami & Watercress Salsa Verde
Salami Slices (I used German), cut into strips
3 spring onions, finely shredded
For the salsa verde
2 cloves garlic
10 anchovy fillets (the brown, salty kind)
1 tablespoon red wine vinegar
Juice of 1/2 small lemon
Extra virgin olive oil
1 small handful capers
1 small handful cornichons (baby gherkins)
1 small handful each basil leaves, parsley leaves and mint leaves
1 tablespoon wholegrain mustard
– Cook the potatoes until just tender, drain and set aside in a serving dish.
– Add the salami slices to a hot, dry pan and cook until crispy. Drain on kitchen paper.
– Add the garlic, watercress, herbs, anchovies, cornichons and capers to a blender and pulse to a coarse paste. You can do this by hand if you like, or with a pestle and mortar. Add the lemon juice and/or mustard to loosen if necessary so you can blend it properly. Decant into a bowl and add any remaining wet ingredients, loosening it with the oil to the desired consistency. I left mine quite paste-like this time.
– Add some salsa verde to the potatoes, mix in the salami and sprinkle over the onions.