Niksen: to do nothing, to be idle or doing something without any use
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Our granddaughter’s rugby team, the Metropolis Valkyries D1 played a rare local game last weekend. It was fun to watch the team win 51-7. We supported them on their championship t-shirt. Perfect weekend!
RECIPE OF THE WEEK
It’s rhubarb season, and when I saw this recipe from Danish cook Soren Staun Petersen for rhubarb in potato salad I knew I had to try it. He said this is how his sisters used to make it… very creamy… and he added rhubarb as a surprise. It’s not too sweet, with a little crunch.
Creamy Potato Salad with rhubarb
- 1 cup cubed rhubarb
- 3 tablespoons cane sugar
- 1 1/2 pounds potatoes, boiled and cubed
- 2/3 cup creme fraiche
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- Salt and pepper, to taste
- 1 small red onion, chopped fine
- Fresh chives
Put the cubed rhubarb into a saucepan. Add the sugar and 1/4 cup water and let simmer a few minutes until tender. Watch closely to not overcook, there should still be a little bite to them. Drain and let them cool.
Cook the potatoes cut into pieces. Drain and let them cool.
Mix together the creme fraiche, mayonnaise and Dijon. Season with a little salt and pepper. Finely chop the red onion and chives and mix them into the dressing. Combine with potatoes and rhubarb. Top with clipped chives.
