Since coming back to Switzerland for the summer, I’ve been to Interlaken three times to visit my friend Vera.
Her house is a sort of refuge for me. Her goats, waiting out front, carrying out their goat dramas, make me smile as I walk up the drive. The house, where I lived for a short time in 2015, brings back memories of quiet days with mountain views, working at the kitchen table with a plate of thinly sliced tomatoes, mozzarella, and basil beside me, and having pizza nights every week, loading up our pizza with veggies from the garden.
On these more recent visits, there were long conversations, hearty laughs, and plenty of cups of ginger tea with honey. One once, when we arrived after a huge hike, hungry and tired, there was a sort of simple potato salad (no mayo) that is one of the most delightful things I’ve eaten in quite some time.
I asked Vera to write down the recipe and today I’m sharing it here with you. I haven’t tried to duplicate it myself, so do tell me if you try it and have any tips on executing it. Like most good cooks, Vera didn’t have exact measurements for everything. She cooks by taste and feel.
Still, the recipe is simple and delicious. I think figuring out exactly how much mustard to include is a price I’m willing to pay.
Vera’s handwritten recipe for potato salad:
:: 1 kg potatoes, cooked, diced, cooled
:: 1 onion, finely sliced
:: 2 deciliters mushroom broth
:: Mustard, to taste
:: Olive oil and apple vinegar, to taste
:: Salt and pepper, to taste
Instructions: Whisk together the broth, olive oil, and vinegar with a little mustard, salt, and pepper to make a dressing. Taste and add more salt, pepper, mustard, etc. until you get a flavor you love. Toss your potatoes and onions in the dressing. Serve cold and enjoy!
In case you missed them, here are this month’s blog posts:
We’re currently in Switzerland with plans to visit Neuchatel, Fribourg, and possibly Montreux this summer. If you have any foodie recommendations in any of those locations, please send them my way!
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