Comfort food revival: New potatoes and slaw take center stage

Slaw made from spring greens, radishes, and cucumber, served alongside young potatoes, a sunny-side-up egg, and a glass of kefir, is among my fondest childhood memories. I spent weeks at my grandmother's place, where she often prepared this combination for lunch. Even now, it remains one of my favourites.

Speaking of childhood food, it's hard to overlook the trendy combination of young potatoes with kefir/buttermilk/soured milk and sometimes an egg. This set was trendy long ago among our ancestors, who ate modestly and seasonally. However, it became so universal that it has stood the test of time almost unchanged.

Besides boiled potatoes, dill, and an egg, my grandmother also served slaw made of spring greens, radishes, and cucumber. These juicy and crunchy vegetables complemented the rest of the ingredients perfectly. Even today, when fresh vegetables appear at the markets, I serve this lunch almost daily to my guests.

Ingredients:

• Half a head of young cabbage
• 2 fresh field cucumbers
• 6 medium-sized radishes
• Salt and pepper
• 3 teaspoons of oil or olive oil
• Dill
• 2 teaspoons of apple cider vinegar

Preparation:

1. Shred the cabbage and transfer it to a bowl.
2. Cut the radishes into strips and the cucumber into half-slices. Transfer the vegetables to the cabbage.
3. Add salt and pepper to taste, some olive oil or cold-pressed oil, and chopped dill to the vegetables. Mix everything.
4. Serve the slaw made of young cabbage, radishes, and cucumber with young potatoes, a sunny-side-up egg, and a glass of kefir.