Simple is best. In life I waver on that: sometimes I pile things on, speed up and go for the gusto. But then there are other times when I take my time and go slow and breathe a little deeper. This salad is a perfect example of the latter. It takes that gloopy potato salad and reigns it in to the barest essentials. Brand new potatoes, creamy and mild, are flavoured with olive oil, red onion, lemon juice and cumin. And a hammering* of flakey salt and pepper, of course. Oh, and there’s parsley from my balcony garden for colour. It’s simplicity and it’s a joy, pure and simple.
After my first bite you could see my smile. I was giddy. This potato salad made me laugh out loud. It seems silly, but it’s the truth. I was taken aback at how wonderful it was and how the brightness of the lemon and the earthy cumin mingled and sank into the creamy potatoes. I ate this salad barely warm with a piece of salmon for dinner. Later that night, I opened the fridge and snuck an icy potato from it’s hiding place, dusting it lightly with flakey salt before gobbling it up and licking my fingers. It was one of those Nigella tv moments where time stood still, just me and the potato and the white glow from the fridge. The next day, we ate the remnants for lunch and it was cold and refreshing and just as good and maybe just a smidge better.
Me and this potato salad? We’re going to be best friends.
simple potato salad with cumin
(adapted from the kitchn)
1 lb baby potatoes
1/4 c olive oil
1 1/2 T cumin seeds
1/2 small red onion, sliced thinly
juice of 1 large lemon
small handful of parsley, chopped
kosher salt & pepper
Scrub and rinse potatoes, cutting any large ones in half or quarters. Boil in salted water until tender, about 20 minutes. Drain.
Meanwhile, in a small saucepan, heat olive oil until hot. Add in cumin seeds and red onion over medium-high heat until fragrant, about 5 minutes. Pour oil mixture over drained potatoes, add lemon juice, sprinkle with a good amount of freshly ground pepper and kosher salt, throw in the parsley, and toss gently to coat. Serve warm or cold.
* Tracy from Amuse-Bouche for Two left me a comment once about hammering her penne carbonara with pepper. Hammering! I loved that term, I’m using it here and I’ll probably use it in real life too.