I'm a fan of a fry. So much so that I need to watch out for my health. I also need to shake it up, you know? Boiled potatoes have this "old" stigma attached to them and I assure you, there are many a thing to do with boiled potatoes. Don't just leave them undressed!
| What you'll need | |
| 2 Small red potatoes
Pickled mustard greens Dijon mustard |
Chives and chive blossoms Salt Optional: Soft egg |
It's ok if you didn't pickle your mustard greens 2 or 3 days ahead, boiling up a quick brine and letting the greens soak in it is pretty effective. You can also use any leftover pickle jar brine, I never throw mine away for this reason!
Wash and scrub the potatoes before you boil them in salted water for about 10 minutes or until they are fork tender. If they fall apart when you try to stab them, you've gone too far.
Place a potato in a bowl and two stalks of pickled mustard green over it. The hot potato should warm up the greens. Sprinkle on the chives and flowers, then squeeze a healthy amount of mustard on or near it. Salt to taste.
Most dishes benefit from a gooey soft egg, this one even more. Imagine making a rough mashed potato with your bowl and it soaking up the silky yolk. Cozy and filling for any meal.
Tried it? Show me by tweeting to @Randwiches or tagging me on Instagram.