Dijon Mustard Potato Salad

September 10, 2012 by Leave a Comment

I have potato salad especially when served with griddled chicken fillets. This one is especially nice due to the addition of Dijon mustard and fresh dill weed to the sauce. As this potato salad is our take on a French recipe, the mayonnaise and mustard must also be French.

1.3 kg small new season red or white potatoes
240 ml French mayonnaise
60 ml buttermilk
2 tbsp EACH original Dijon mustard and whole-grain mustard
2 tbsp finely chopped fresh dill
1 tsp EACH sea salt and freshly ground black pepper
40 grams peeled and chopped celery
80 grams chopped red onion

  1. Place the potatoes in a large saucepan of boiling water, return water to a boil and add salt then lower the heat and simmer until the potatoes are barely tender when pierced with a fork
  2. Drain through a colander, then place the colander containing the potatoes over the empty saucepan, cover with a clean dry tea towel and leave for 10 minutes
  3. Meanwhile put the mayonnaise, buttermilk, mustards, dill, salt and pepper into a small bowl, whisk to combine, then put to one side
  4. When the potatoes have cooled a little, halve them (or cut into quarters depending on size).
  5. Place into a large bowl, add the celery and red onion, pour over enough dressing to coat all the ingredients while the potatoes are still warm, then season to taste
  6. Gently stir, cover with cling film and refrigerate to allow the flavours to develop
Filed Under: Chats, Fingerling, France, Purple, Salad Tagged With: , , , ,

Schwäbische Kartoffelsalat

June 22, 2012 by Leave a Comment

Yield – 4 servings

This is a German potato salad (Schwäbische Kartoffelsalat) from southern part of Germany – served at room temperature, but as with many dishes, the flavours are enhanced by storing in the fridge overnight. The sauce does not include mayonnaise.

900 grams whole unpeeled potatoes – washed under cold running water using a soft bristle brush
250 ml chicken or vegetable stock
125 ml finely chopped onion
3 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp Dijon wholegrain mustard
1 tsp unrefined caster sugar
1/4 tsp freshly ground pepper
Garnish – freshly snipped chives

  1. Put the potatoes into a saucepan, cover with water, bring to the boil.
  2. Cook until tender – about 25 to 30 minutes – depending on size of potato – test using a skewer – you should meet with a little resistance, remove immediately from the heat and drain.
  3. Rinse under cold running water, peel while warm.
  4. Slice thinly – using a mandoline – into 3 mm slices.
  5. Put into a large bowl, add the stock, mix gently then leave for 5 minutes.
  6. Put the onion, vinegar, oil, mustard, sugar and pepper (amount to taste) into a bowl, whisk to combine.
  7. Pour over the potatoes, mix gently.
  8. Cover and leave to marinate for 30 minutes before serving.
  9. When ready to serve, scatter the chives over the dish.
  10. If not eating immediately, cover the bowl with clingfilm, chill until ready to serve.
Filed Under: New season, Salad Tagged With: ,

American Potato Salad

March 12, 2012 by Leave a Comment

Spring is here and the new season potatoes are appearing in the shop, so it is time for the potato salad to make an appearance. This is a good American recipe, one of my favourites of the moment.

1.35 kg small salad potatoes – Yukon Gold and Fingerling are good
60 ml Champagne vinegar
2 tbsp olive oil
1 tbsp French Dijon grain mustard
1/2 tsp ground white pepper
1 tsp sea salt flakes
180 ml full fat mayonnaise
120 ml whole milk
2 medium celery sticks, peeled and finely sliced
1/2 small red onion, finely sliced
Garnish – sliced radishes, chopped fresh parsley leaves, crispy bacon bits

  1. Cook the potatoes in boiling salted water or stock until fork tender.
  2. While the potatoes are cooking, whisk vinegar, oil, mustard, pepper and half of the salt together in a large bowl
  3. Drain the potatoes and immediately add to the dressing, stir gently to combine, leave to go cold
  4. Put the mayonnaise, milk and remaining salt into a jug and whisk until smooth, add to the potatoes along with the celery and onion, stir gently, cover and refrigerate overnight
  5. Garnish with parsley, radishes and bacon bits
Filed Under: New season, Salad, USA, Yukon Gold Tagged With:

Roast Vegetables and Potatoes

November 5, 2011 by 2 Comments

350 grams small carrots
350 grams small parsnips
200 grams small potatoes – wash under cold running water
200 grams sweet potatoes – peeled, washed, cut into similar size to new potatoes
1/2 squash – peel, remove seeds, cut into pieces of a similar size to the new potatoes
8 French shallots – peeled
1 small head of celery – trimmed, separated, peeled and cut into 7.5 cm pieces*
45 ml dry white wine
45 ml olive oil or melted butter
2 sprigs each – fresh rosemary and thyme
Seasoning – sea salt flakes and freshly ground black pepper
*if the leaves are available, chop finely and add with the herbs

  1. Preheat oven to 200ºC, 392ºF or gas mark 6.
  2. Place a piece of foil, a little over twice the size of the roasting tin, fold in half, brush with melted butter or oil, place into the roasting tin.
  3. Put the prepared vegetables into a bowl and season lightly, add the celery leaves, herbs, wine and oil or melted butter – toss to coat then tip into the prepared tin and even out the vegetables and potatoes.
  4. Carefully fold the other half of the foil over the top, sealing the edges by folding them over a couple of times, press to seal ensuring the foil stands proud of the vegetables.
  5. Cook in the upper half of the preheated oven for approx. 45 minutes.
  6. When ready, very carefully unwrap the foil, remove the herbs and transfer the vegetables to a warmed serve dish.
Filed Under: Christmas, Fingerling, Salad, Yukon Gold Tagged With: , , , , , , , ,

Spanish Potato Salad

September 14, 2011 by Leave a Comment

At the moment, I love most things Spanish – at least food and drink. This is just another take on the potato salad, with a Spanish twist.

2 lbs (907 grams) new red skin potatoes
3 whole garlic cloves, unpeeled (or to taste)
1 large Marmande tomato, skinned, de-.seeded and chopped
1/2 medium sweet Spanish onion, peeled and finely diced
1 tbsp finely chopped fresh thyme
1/4 cup flat leaf parsley, finely chopped
Flavoured mayonnaise ingredients
1/4 cup (60 ml) Spanish red wine vinegar
1 tbsp organic Spanish pure honey
1 pinch Spanish saffron threads
1 cup (240 ml) good quality Spanish mayonnaise
Sea salt and freshly ground white pepper, to taste

Boil potatoes in salted water until tender with the whole garlic cloves. Drain, leave the potatoes until cool enough to handle safely then cut into half inch thick slices. Put the garlic cloves to one side to cool before crushing and adding to the dressing.

Meanwhile, put the vinegar, honey and saffron in a small saucepan set over a medium heat, bring up to the boil, remove from the hob, cover with a clean tea towel and leave to cool to room temperature. Whisk the mayonnaise and crushed garlic together, then gradually whisk in the cooled sauce, season to taste.

Place potatoes into a serving dish, fold in the flavoured mayonnaise, tomatoes, onion and herbs, taste and adjust seasoning if necessary.

Filed Under: New season, Salad, Spain, Traditional Tagged With: ,

German Potato Salad

August 18, 2011 by Leave a Comment

This was one of the first potato salad recipes I made – on my own, after marriage – taken from a newly acquired cook book purchased at a “bring and buy sale” to raise funds for the local church. I loathed English mustard – much too strong for me but Dijon mustard is delightful. Recently I have made it with French Champagne vinegar – it was the only vinegar available to me at the time. It was different, but equally good. I always add the dressing to the potatoes while they are hot as they absorb more flavour from the spices.

It has been altered over the years, so far I have used Yukon Gold, Fingerling and just plain salad potatoes straight out of the ground. I have also made it in winter using baking potatoes (skin removed and dice), boiled until fork tender.

2 lbs (907 grams) red skinned salad potatoes
8 oz (226 grans) streaky bacon, cut into small pieces
1 medium onion, peeled and very finely chopped
1/2 cup (120 ml) cider vinegar
1/4 cup (60 ml) light and fruity virgin olive oil
5 tsp unrefined caster sugar
1 tsp brown mustard seeds
1 tsp French Dijon whole grain mustard
2 tbsp finely chopped flat leaf parsley leaves
1 tsp paprika

Place the unskinned potatoes into a large saucepan set over a high heat, cover with chicken stock (or water and Knorr stock pot, bring up to the boil, reduce heat and simmer for about 20 to 25 minutes or until the potatoes are fork tender, i.e. a fork should go into the potato but it should not disintegrate. Cut into bite size pieces and put into a large bowl.

While the potatoes are cooking, cook the bacon followed by the onions and mix the sauce ingredients.

Dry fry the bacon in large frying pan set over a medium heat until crispy, remove from the pan with a slotted spoon. Cool until safe to handle then chop, add to the potatoes, gently stir until combined.

Add the onion to the frying pan, cook in the bacon fat until tender then add to the potatoes and stir to combine.

Put the cider vinegar, oil, caster sugar, mustard seeds and mustard into a jug, whisk to combine then add to the potatoes and bacon, toss until well coated. As the bacon is usually salty, salt should be added with caution.

Garnish with the freshly chopped flat leaf parsley and sprinkle lightly with the paprika

This salad can be eaten hot or cold.

Filed Under: Bacon, New season, Salad, Yukon Gold Tagged With: , ,

Potato Salad with Mint

July 10, 2011 by Leave a Comment

A simple and tasty potato salad with a dressing made from Greek Yoghurt and Champagne vinegar with the addition of finely chopped shallots and mint. It is essential to drain the yoghurt through a sieve lined with muslin to remove excess moisture – this ensures the dressing is of the required consistency. You can use any new season or salad potatoes, but my favourite is whole chats.

1 kg salad or new season potatoes
Dressing
200 ml Greek Yoghurt
1 clove garlic, peeled and grated
1 tsp Champagne vinegar
1 tsp golden caster sugar
1 banana shallot, peeled and finely chopped
Small handful of mint leaves – wash, pat dry, remove central vein fold and slice very thinly

  1. Put the Yoghurt into a muslin lined sieve over a bowl, place into the fridge and allow to drain for about 30 minutes.
  2. Transfer the yoghurt from the sieve to a bowl, discard the liquid in the bowl.
  3. Add the garlic, vinegar and sugar, whisk to combine then cover and chill in the fridge.
  4. Cook the potatoes in boiling salted water until tender – about 15 minutes depending on size, drain and transfer to a heatproof bowl.
  5. Add three quarters of the finely chopped mint and shallot to the dressing, stir.
  6. Pour over the potatoes, gently toss to coat (I do this while warm as I like the flavours of this dressing to be absorbed by the potatoes).
  7. Scatter over the remaining mint and shallot, chill until ready to serve.
Filed Under: New season, Salad Tagged With: , , , ,

French Potato Salad

May 26, 2011 by Leave a Comment

I love potato salad – they remind me of my youth when these appeared on the table as soon as the new season potatoes were ready for harvesting. Full of yummy goodness.

* this variety of basil is especially nice in a vinegar dressing – Ocimum basilicum. ‘Red Rubin’ – retains the beautiful purple colour throughout the growing season and has a fantastic flavour, though you could use sweet basil in its place. To sliver basil leaves, stack 3 or 4 leaves together and slice thinly (diagonally) with a very sharp knife or roll a few leaves at a time into a tight roll and slice diagonally

** dill weed – use leaves as opposed to seeds

900 grams new potatoes, mix of red and white – unskinned
2 tbsp dry white wine
2 tbsp chicken stock
3 tbsp French white wine (or Champagne) vinegar
1/2 tsp French Dijon mustard
1/2 tsp Maldon sea salt
1/4 tsp freshly ground white pepper
120 ml extra virgin olive oil
25 grams spring onions, thinly sliced
Herbs 2 tbsp each – freshly chopped flat leaf parsley leaves, *purple basil leaves, julienne or torn if you prefer, **freshly chopped dill weed (fronds)
Maldon sea salt and freshly ground white pepper – amount to taste

  1. Cook the potatoes in a large saucepan of boiling water for about 25 minutes or until just cooked through.
  2. Drain then cover with paper towel and leave until just cool enough to handle safely.
  3. Put the wine and stock into a small bowl and whisk to combine.
  4. Halve (or quarter if large) the potatoes and transfer to a salad bowl, add the wine and stock, stir gently and put to one side for the dressing to flavour the potatoes.
  5. Add the spring onions and herbs, toss to combine.
  6. Put the vinegar, mustard, sea salt and pepper into a bowl, drizzle in the olive oil while whisking, pour over the potato salad, toss gently.
  7. Serve while still warm.
Filed Under: New season, Salad Tagged With:

Mustard and Yoghurt Potato Salad

April 24, 2011 by Leave a Comment

We traditionally use English mustard for this salad but it is too strong for me but whichever mustard or parsley you chose, this potato salad is delicious. The beauty of it is, you can add celery, carrots, fresh peas – whatever.

1 lb (455 grams) unpeeled salad potatoes, cooked and diced
4 salad onions, finely sliced(white and green) – or banana shallots
6 oz /170 grams) baby broad beans, cooked and shelled
1 oz (28 grams) fresh ginger, Julienne (or crush to a purée, if you prefer, using pestle and mortar)
4 oz (115 grams) chopped gherkins
5 fl oz (140 ml) plain Greek yoghurt
1 tsp Dijon wholegrain mustard
1 tbsp Muscovado sugar
Good pinch Maldon sea salt flakes
2 rounded tbsp finely chopped parsley leaves – flat leaf or English curly leaf, your choice

  1. Cook the potatoes in lightly salted boiling water until fork tender, when ready drain and allow to cool.
  2. Cut into quarters, place into the salad bowl, add the onions.
  3. Cook the broad beans, drain and rinse under cold water, remove the skins and add to the potatoes along with the ginger and gherkins.
  4. Put the yoghurt, mustard, sugar and salt into a bowl and whisk together, pour over the potato salad and toss gently to coat, cover in clingfilm and chill.
  5. When ready to serve, transfer to a salad bowl and garnish with the parsley.
Filed Under: Salad Tagged With:

Potato Salad with Soured Cream Dressing

April 2, 2011 by Leave a Comment

This is a lovely potato salad, you can use any variety to make it. I usually cool the potatoes before adding the dressing, but for a warm potato salad, leave the potatoes to cool just a little and then add the dressing. I often omit the Cheddar cheese and just have double quantity of Parmesan on top. As I have said before, it suits my taste buds, it may not suit yours.

2 lbs 8 oz (1.15 kg) new season potatoes – Yukon Gold, Fingering (Anya), Jersey Royals and purple potatoes
1 cup (240 ml) soured cream or crème fraîche
1/2 cup (120 ml) whole mayonnaise (or low fat, if preferred)
2 tbsp unrefined caster sugar
3 banana shallots, peeled and thinly sliced
1/2 cup (50 grams) grated mature white Cheddar cheese
2 to 3 rashers Ayrshire bacon – grill until crisp and golden, leave to cool then crumble
2 to 3 rounded tbsp Pecorino or Parmesan cheese
1 spring onion, finely sliced

  1. Put the potatoes into a saucepan of boiling salted water, cook until fork tender, drain through a colander and leave to cool, covered in a clean tea towel.
  2. Mix the soured cream, mayonnaise, sugar, shallots and cheese in a bowl, cover and chill until the potatoes are cool.
  3. Mix the potatoes and dressing, sprinkle with the bacon bits, Pecorino and a finely sliced spring onion.
Filed Under: Bacon, New season, Salad Tagged With:
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