chickencam Posted June 20, 2008 Share Posted June 20, 2008 I made a potato and roasted pepper salad yesterday from a recipe found after a Google search, it was ok but I would like some more inspiration beyond mayo and chives. We have loads of new potatoes at the moment but on warmer days don't always feel like a cooked meal, so for when summer finally comes for more than a day we will have loads of salads. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 20, 2008 Share Posted June 20, 2008 Potato Eggs Mayonnaise Cooked and dejacketed broad beans Snipped spring onion tops Lashings of black pepper. Made up in the usual way. Amounts scaled up or down according to the mood of the day. This is a contender for my death row meal. Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted June 20, 2008 Share Posted June 20, 2008 Potato Eggs Mayonnaise Cooked and dejacketed broad beans Snipped spring onion tops Lashings of black pepper. Snap! only minus the broad beans. Sometimes I add a dash of Cayenne pepper to zip it up a bit. Tessa Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted June 20, 2008 Share Posted June 20, 2008 Greek Stylee Cook spuds as normal, drain and while still hot dress with olive oil lemon juice and sea salt. Put lid on pan and leave to cool and infuse. Add chopped fresh mint and parsley before serving. Absolutely divine Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted June 20, 2008 Share Posted June 20, 2008 I bet thats good with some Feta too? Its one of those things that evolves naturally in my house - I tend to bung in whatever I have knocking around. That said,red onion,grated cheddar & salad cream is a favourite Or just plain Pesto is great too. Quote Link to comment Share on other sites More sharing options...
TAJ Posted June 20, 2008 Share Posted June 20, 2008 ...and do not forget to make homemade mayonnaise - lovely and yellow with fresh egg yolk. I made some today and you can use lemon instead of vinegar in the mix. So my potato salad this weekend (I have 40 people for a BBQ) will be new pots, chives & homemade lemony mayonnaise. Let me know if you want the mayonnaise reciepe. Tracy Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 21, 2008 Share Posted June 21, 2008 There is a whole thread on Mayo. Tracey - please add yours to it as well. I love lemony mayonnaise I like potato, rocket pesto and sun dried tomatoes - although my favourite is with lemony mayo. chives, small amount of finely chopped onion and potatoes. Quote Link to comment Share on other sites More sharing options...
Abbey Road Girl Posted June 21, 2008 Share Posted June 21, 2008 Potatoes Eggs Cucumber Red onion Pimento-stuffed green olives Mayo Quote Link to comment Share on other sites More sharing options...
Abbey Road Girl Posted June 21, 2008 Share Posted June 21, 2008 Below is an adaptation of a recipe for Fennel and Cucumber Salad in The Beatrix Potter Country Cookery Book by Margaret Lane. Boiled new potatoes, roughly chopped 3 hard-boiled eggs, chopped Half a large cucumber, diced 6 radishes, sliced a root of fennel, sliced 1 teaspoon of mint, chopped Mix together and make a dressing by shaking together in a jar 1 crushed clove of garlic, 4 tablespoons of olive oil, 2 tablespoons of lemon juice, salt and pepper. Serves 6-8 if you use enough potatoes! Quote Link to comment Share on other sites More sharing options...
chickencam Posted June 23, 2008 Author Share Posted June 23, 2008 Thanks guys Must try some mayo I am scared of making a hash of it and wasting the girls eggs Quote Link to comment Share on other sites More sharing options...
Milly Posted June 24, 2008 Share Posted June 24, 2008 I just made this old favourite at the weekend (from the Independent, May 2000) heat 1 tbsp sesame oil, 3 tbsp oil (not a strongly flavoured one) add 2-3 cloves garlic, finely chopped, plus 1 medium chilli or flakes, fizzle for about 30 seconds without burning. Pour oil mix over 1 stick lemongrass (finely chopped) and 1 heaped tsp finely grated fresh ginger in large bowl. Add 1 tbsp soy sauce. Coat cooked potatoes in this mix, sprinkle over 40 salted roast peanuts. Serve still warm. Try not to eat it all yourself! Milly Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 24, 2008 Share Posted June 24, 2008 mmmmmmmm potatoes and peanuts....... Quote Link to comment Share on other sites More sharing options...
missuscluck Posted June 25, 2008 Share Posted June 25, 2008 I usualy do a half and half mix of mayo and salad cream with chive or spring onion tops, but for something a bit special I really love creme freche and mint. Quote Link to comment Share on other sites More sharing options...
chickencam Posted June 25, 2008 Author Share Posted June 25, 2008 I like the sound of the oriental style one thanks Quote Link to comment Share on other sites More sharing options...
kannie Posted June 28, 2008 Share Posted June 28, 2008 Jacket potato salad is just wonderful. Just bake your jacket potatoes as usual. Let them cool a bit, then cut them into chunks. Sprinkle on quite a bit of sumak (a turkish spice: red in colour with a lemony flavour), + salt and pepper. Stir in olive oil. Very simple, very tasty. Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 29, 2008 Share Posted June 29, 2008 I was wondering what to use the Sumac for - thanks Christine! Quote Link to comment Share on other sites More sharing options...
kannie Posted June 29, 2008 Share Posted June 29, 2008 Hi Lesley - yes do try this - its great! I'm sure we must have more sumac recipes somewhere - will have a look at some point! Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 29, 2008 Share Posted June 29, 2008 I bought it from Seasoned Pioneers - they have recipes on their site, so I ought to look. Quote Link to comment Share on other sites More sharing options...
