Thursday, February 23, 2012

Potato Salad with Greens

If I was born not in the 80ies but in the 90ies, I might have been diagnosed with ADHD. This is a thought that just occured to me today. I always wanted to do too many things at one time. I was always distracted, thinking about something else. I was a good student, so nobody complained, but I often forgot my homework, the coursebooks and the library books, too. The only time I did only one thing was when I read a book. I read a ton of books back then. Somehow I stopped, I don't really remember when or why, it brought my so much pleasure.
And still today, I have difficulty doing one thing right, not many things at once. I start writing here, then suddenly it occurs to might that I wanted to write an email, do the dishes, that I wanted to look up this recipe, or that I wanted to look up this movie that I read of in the newspaper. I am a tabs-person - at the moment I have 8 tabs open, one with a bread recipe, a basic yoga routine , some blogs, and a dictionary. I have stacks of books to read, dealing with new topics that I became interested in. I want to learn to draw and paint, I want to learn about the art of photography, about master bread-baking, and many things more. I just get distracted.
I keep reading about people unplugging from the internet, the constant connection. I need to focus too, but not by being absent but by being more present. One focus at a time, not several.
My focus in the kitchen in the last few days was on potatoes. I never really liked plain potatoes. I like chips and fries like any other person, but regular potatoes, cooked in salt water, not really. So it is really shocking to me, that I made a version of this Potato Salad for Lunch the last two days and made it again tonight for dinner. Crazy. I just love how the mustard adds some kick to it, I adore the sharpness of the vinegar, the greens. I already bought more potatoes today. It's a bit scary, really.

Potato Salad with Greens

about 5-6 potatoes
1 tsp french mustard
1 1/2 tbsp apple cider vinegar
1 tsp olive oil
a generous pinch of sea salt
two big handfuls of greens, I used a mix of arugula and watercress

Best done the day before: Scrub the potatoes, cut them into pieces, I would recommend not too small. Cook them in salted water for about 15 minutes, check for doneness with a knife. Let them cool down.

Mix the mustard with the vinegar, add oil and salt and mix well with a fork. Pour over the potatoes and mix carefully. Let this sit for 15 minutes, then mix in the greens. At this point, you might want to add about one more tablespoon of vinegar. Again, mix carefully and serve.


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