| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 20g | 4g | 45g |
| sugars | fibre | protein | salt |
| 6g | 8g | 7g | 0.98g |
Ask anyone who knows me and they’ll tell you—I take great pleasure in crafting, experimenting with, and of course, eating, a wide variety of dishes. So, when I first came across this particular recipe, the Creamy Wood Avens Potato Salad, it was love at first bite. This fruit-based recipe, with its unexpected combination of flavors, had me from the first mouth-watering scoop, not only because of its robust complexity but also because of its unique narrative thread that imperceptibly weaves its way through my own lineage and passions.
The Story Behind The Salad
Each ingredient in this salad seems to have its own story to tell. Crisp, fresh Wood Avens Leaves were a staple in my Irish grandmother’s kitchen. The staple potatoes, of course, are a nod to my Boston roots, where you’ll find a potato or a lobster in nearly every recipe. The unique twist here is the sweet fruity punch of pineapple, balanced gorgeously with the succulent avocado—an inventive twist that I dare say one would not expect, and yet, it works harmoniously, creating a symphony of flavors on the palate.
A Hearty yet Healthy Option
What’s even better about this salad is that every bit of this flavorful delight comes paired with an array of health benefits. The Yukon Gold Potatoes, for instance, are packed with vitamins and minerals that can boost immunity. Meanwhile, Avocados are a great source of healthy fats and fiber. The Pineapple, apart from adding a delightful sweetness to the mixture, also serves as a great source of Vitamin C.
A Harmonious Blend – The Irish-New England Fusion
The Creamy Wood Avens Potato Salad is a culinary melting pot, a delightful fusion of my New England-Irish heritage. Each ingredient in this salad holds a personal resonance, making it more than just a simple side dish—it’s a tradition. It reminds me of family gatherings where my beloved Laura, my soon-to-be wife, and I would share our culinary explorations with our little baby boy.
As for pairings, this sumptuous salad would serve nicely with a fillet of seared salmon, or perhaps with traditional New England lobster rolls. It is an incredibly versatile dish, capable of complementing a variety of main meals while making quite a statement itself.
What You’ll Need
- 6 large Yukon Gold Potatoes
- 2 cups of Fresh Wood Avens Leaves
- 1 cup of chopped Celery
- ½ cup of chopped Red Onion
- 1 cup of chopped fresh Pineapple
- 2 medium Avocados
- ½ cup of Mayonnaise
- ½ cup of Sour Cream
- 3 tablespoons of Lemon Juice
- 2 tablespoons of Honey
- 1 teaspoon of Salt
- ½ teaspoon of Black Pepper
Method
Step One
Start by washing and peeling the Yukon Gold potatoes. Cut them into small, bite-sized pieces and put them in a large saucepan. Cover with water and set over high heat. Bring to a boil and then reduce the heat to medium. Let the potatoes cook until they are tender, around 20-25 minutes. Once cooked, drain the potatoes and let them cool.
Step Two
Rinse the Wood Avens leaves under cold water. Fine chop the leaves and set them aside. Do the same with the celery and red onion. Cut the pineapple into small cubes. With the avocados, remove the pit and skin them, chop them into small cubes as well.
Step Three
In a large bowl, combine the cooled potatoes, chopped Wood Avens leaves, celery, red onion, pineapple, and avocado. Stir gently to mix all the ingredients together.
Step Four
In a separate smaller bowl, prepare the dressing. Combine mayonnaise, sour cream, lemon juice, honey, salt and black pepper. Stir until all the ingredients are well combined and the dressing is smooth.
Step Five
Pour the dressing over the potato salad. Stir gently but thoroughly, making sure that the dressing coats all the ingredients. Cover the bowl and chill the salad in the refrigerator for at least an hour before serving.
Step Six
After the salad has chilled, give it a quick stir and then serve. This Creamy Wood Avens Potato Salad is a perfect barbecue side dish or a potluck contribution. Enjoy!
