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Spud Sunday: Potato Salad On My Mind

Georgian Potato Salad

Walnuts are a very common ingredient in Georgian cuisine and this is adapted from a recipe for potatoes & walnuts included in The Georgian Feast [1]. Instead of grinding raw garlic with the walnuts as in the original recipe, I prefer to cook the garlic in with the onions. I also add some natural yoghurt to make a slightly moister dish.

You’ll need:
  • 450g potatoes, preferably a firm, waxy variety
  • 150g onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tblsp butter
  • 100g walnuts
  • 2 tblsp red wine vinegar
  • 4 tblsp chopped fresh herbs – parsley, dill or a mixture of both
  • 2 tblsp natural yoghurt
  • coarse salt and freshly ground black pepper to taste
The Steps:
  • First scrub the potatoes and boil or steam them in their skins. Depending on size, this may take anywhere from 20 to 40 minutes.
  • When the potatoes are done, drain (if they were boiled), cover the pot with a tea towel and allow to cool. When cool enough to handle, you can peel the potatoes if you like (or leave the skins on if that’s what you prefer). Cut them roughly into whatever size chunks you’d like in your salad.
  • Meanwhile, place a pan over a medium heat. Add the butter and allow it to melt. Then add the onion and garlic, stir and fry until softened, about 10 minutes. Set aside.
  • In a spice grinder or food processor, grind the walnuts until they resemble fine crumbs.
  • Combine the ground walnuts with the red wine vinegar, herbs, yoghurt and cooked onion mixture. Season to taste with coarse salt and black pepper.
  • Toss the walnut mixture with the potato chunks. Taste and adjust seasonings if needed or add more yoghurt if you like.
  • I suspect that you don’t need any further instructions on how you should now go about eating your potato salad.
The Variations:
  • To make something closer to the original version, grind the raw garlic with the walnuts instead of cooking them with the onion. Add yoghurt or not to the salad, depending on how moist you want it to be.
  • A little lemon zest is a nice addition to this.
The Results:
  • Salad portions for around 4 people, in theory anyway. It won’t take me four sittings to eat this amount by myself.