If you make the potato salad yourself and top the salad with seafood, you have a great May Day treat.
Shrimp and potato go well together. Mari Moilanen
Potato salad holds its surface on the May Day table. And why shouldn’t you. After all, it is delicious to eat with – or without – nakkis.
The tradition of Vapu is still strong. Nakits and potato salad are guaranteed to be part of many people’s May Day holiday. There is still no strong competitor for this tradition.
But sometimes it’s worth replacing the store-bought mayonnaise-based, small-cubed potato salad with a home-made one.
Here Mari Moilanen in the recipe, king prawns replace mayonnaise with nake and vinaigrette.
Potato salad requires just the right kind of potatoes to be successful.
Too starchy, floury potatoes fall apart when cut and get mashed when scooping potato salad. When the starch content in a potato is low, it is perfectly suitable for slicing or dicing and withstands mixing.
Potatoes and shellfish are a surprisingly perfect pair of flavors.
In this salad, an inexpensive potato is accompanied by shellfish in the color of spring, some sprouts and a tasty vinaigrette. May Day can start with these snacks!
Did you know?
- The skin of the potato does not split when you add a little vinegar to the boiling water.
- Different varieties are suitable for different dishes: floury potatoes with a lot of starch make the best mashed potatoes and soft baked potatoes, firm malt ones are best in soups and boxes. Low-starch potato varieties are suitable for salads.
Crab and potato salad
(for 6 people)
1 kg of small firm potatoes
1 can (300 g) of preserved giant prawn tails in water
2 cans (à 80 g) of crayfish tails preserved in water
½ pot of chives
2–3 stalks of spring onion
1 bunch of radishes
black pepper
1. Wash the potatoes with their skins and boil them until cooked. Cool well and peel the potatoes. Slice the cooled potatoes.
2. Pour the vinaigrette sauce (recipe below) over the potatoes, mix gently and leave to season for at least 15 minutes.
3. Chop the chives, slice the spring onions and the rinsed radishes. Drain the crabs from the broth. Add chives and spring onions to the potatoes.
4. Finally, add the sliced radishes and crabs. Grind more black pepper from the grinder on top and decorate the salad with herbs or arugula shoots.
Horseradish vinaigrette
1 piece (approx. 50 g) of horseradish
1 dl olive oil
½ dl white vinegar
1 crushed garlic clove
1 tsp Dijon mustard
1 teaspoon of salt
1 teaspoon of honey
1 teaspoon ground black pepper
in addition, herbs or arugula shoots for decoration
1. Grate the horseradish and mix the sauce ingredients together.