I have to confess that after years of eating every version of potato salad with mayonnaise, if avoidable I plan never to eat it again! Hooray, it is avoidable. I think if you try one of these recipes you will at least think twice before automatically reaching for the mayonnaise and hard boiled eggs next time. Sometimes I just have to allow my mind to do a bit of a paradigm shift when it comes to food, and allow for the possibility that different can be equally delicious in a new way. Hopefully you will be tempted and your palate can also expand a bit.
Spring is supposed to be coming, so that means fresh food, salads in abundance, outdoor entertaining......
Potato Salad with Rocket and Cherry Tomatoes
Serves 6
1kg baby potatoes
salt to taste
1 orange
5ml ready mustard
20ml white balsamic vinegar/white wine vinegar
120ml olive oil
pepper
1 handful rocket
100g celery (optional Lorien!)
20g sugar/honey
300g cherry tomatoes, halved
100g black olives (pitted)
45g baby capers, drained
Cook potatoes in salted water, cool slightly, peel and halve.
Finely grate orange rind, squeeze 100ml juice, mix with mustard, vinegar and 100ml oil, season with salt and pepper. Bring vinaigrette to the boil, then mix with potatoes and allow to cool about 30 minutes.
Wash rocket and finely slice celery stalks and leaves.
Heat sugar/honey in a wide frying pan till light brown, add 20ml oil and cook the tomatoes for about 1/2 a minute on each side. Season. Gently combine all ingredients and serve. I often leave the rocket out till just before serving, then it is easy to prepare a while in advance. Feel free to reduce tomatoes and/or olives.
Potato Salad with herbs
This recipe has bacon in it...I leave it out and change the onion cooking a bit. Will give you both options, I must say the bacon addition if you eat meat is very tasty! * Meat option # Veg option
Serves 6-8
1kg baby potatoes
*100g bacon, roughly chopped and
*2 small onions
#4 small onions
2 cloves garlic
80ml white wine vinegar/balsamic vinegar
250ml olive oil (yes!)
50g chopped parsley
50g chopped mint
50g chopped chives
optional: 1 red chilli, chopped (up to 3 chillies if you want)
Boil potatoes in salted water. When cooked, drain and keep warm to absorb dressing. Peel if wanted.
For the dressing:
*Meat option: Cook the bacon until quite crispy, add onions and garlic, cook until translucent. Add the vinegar and remove from heat.
#Veg option: Chop the onions and garlic, fry in 2T olive oil over low heat for about half an hour till caramelized, add vinegar and remove from heat.
Cut potatoes in half and dress with the onion/bacon mixture. Leave to cool. Once cool, add all the herbs and olive oil. You definitely need bread for these juices, they are scrumptious delumptious, and DON'T tell me there is no such word.
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