Potato Salad with Tarama Mayonnaise
Tarama is the Greek word for cod or carp roe, the basic ingredient of taramosalata, a dip customarily consumed during Lent. The basic ingredients of this dip are here used here separately to form a dressing and give a completely different result. If you can find it, use white, not pink roe.
1 kg boiling potatoes,
60ml olive oil
1 tbsp cod/carp roe
juice from 1 lemon
1 cup black or green olives
2-3 tbsp dill (optional)
- Peel and cut potatoes into cubes, approx. 1.5-2 cm large
- Chop the olives up roughly
- Finely chop the onion in julienne
1. Boil the potatoes in salted water until tender, but not very soft. Drain and put aside to cool.
2. Using a hand mixer beat the roe alternating the olive oil and lemon juice until you get a smooth mayonnaise–like cream.
3. In a deep salad bowl carefully combine the potatoes, chopped olives, onion, dill and the “mayonnaise”. The best tool to use for this task are your (clean) hands.
4. Put the potato salad in the fridge for at least an hour up to a day to chill.