A different approach to a potato salad, where potatoes are not the unmistakably predominant ingredient but rather an equal partner to a winter mingle. There are pears, chestnuts, and dates involved, and smoked eel to bring another note to the table (which you can of course skip for a vegan and still have a delicious meal).
The dressing is a mustard, orange zest, and maple syrup vinaigrette. It is better to first mix the zest, mustard, and vinegars together, and then add the oil / maple mix to emulsify. I do this in a jar or a shaker, but a milk froth also works great:
Mustard, 1,5 tsp
Orange zest, 1 tsp
Apple cider vinegar, 1 tbsp
Balsamic vinegar, 1 tbsp
Olive oil, 5 tbsp
Maple Syrup, 1 tbsp
Salt, 1/4 tsp
Place:
Potatoes, 1 large piece, peeled and cut in 2 cm thickness bite sized pieces
in cold water and bring to the boil, count 5 minutes from then and strain. Immediately, as they are still smoking hot, place in a bowl and add:
Kale leaves picked by hand in small pieces, 1,5 cup
so that it will slightly mellow from the steam coming off the potatoes. Throw in a good amount of olive oil and a strong pinch of salt and move around well. The potatoes will absorb the oil and gain a lot of flavour in the process. Then add the remaining ingredients:
Pear, 1/2 pc, peeled and cut in quarters and then in thin slices
Plums (dehydrated), cut in small pieces, 1/2 cup
Chestnuts, cut in small pieces, 1 cup
Smoked eel, cut in small pieces, 1/2 cup
Dress with the vinaigrette and sprinkle some more:
Orange zest
and of course:
Sea salt flakes
Black pepper, freshly ground