Rose is one of my favourite blogger and foodie pal online, and whenever she posts something new, I cannot wait to head over to her lovely blog and feel inspired!
This here dish, is simple, clean and if you want to learn how to make vegan kefir - Head over to her blog! I had to use normal kefir today, but you can also use creme fraiche if you prefer.
The flavours are typical European, with fiery mustard, a smooth creamy sauce and fresh dill - which reminded me of when I used to work in the firsh market in Bergen and we would make gravelaks!
Mustard Potatoes with a Fresh Cucumber Salad
2 medium potatoes, diced
1 tbsp oil
1/2 tsp yellow mustard seeds
1/3 tsp marjoram
Salt to taste
For the salad:
4 tbsp kefir
1 tsp mustard
Salt and black pepper
1 fresh sprig dill, chopped
1/3 cucumber, cut into small dice
- Heat oil in pan on medium heat and add the potatoes. Fry for 6-10 minutes until the potato dice softens. Stir every few minutes, but allow for them to brown all over.
- In the mean time, make the salad! JUst mix all the ingredients in order and set aside.
- When the potatoes are starting to go tender, add the marjoram, mustard seeds and salt. Fry until they are done.
Simply serve the potatoes atop the dressing, and enjoy!
On another note, I am back from my little trip to Barcelona. I had never been to Spain before, but know I understand the hype. It was such a friendly city, with grand buildings and plenty to do. Not to mention the sunshine!
I might write a post on this in the near future! How have you been?!