I've just harvested about 900g of salad potatoes from my garden. All perfectly formed and fresh. My favourite thing to make with salad potatoes is a potato salad. Here's my recipe.
Ingredients:
For the mayonnaise:
2 egg yolks
Rapeseed oil (about 200ml)
Tea spoon of mustard
Table Spoon Lemon Juice
Salt & Pepper
500g Potatoes
1. Par boil your potatoes.
2. While the potatoes are lightly boiling, make your mayonnaise. Start with mixing the 2 egg yolks with the mustard. I like to mix in a pyrex measuring jug but a small bowl will do just as well.
3. Next you will start to mix in the oil. Add a drop of oil and mix it in.
4. When its fully mixed in add another drop of oil.
5. Keep adding just a drop of oil and mixing in until it starts to look like the mixture is starting to thicken up.
6. Check if the par boiled potatoes are soft enough to eat for the salad. If they are, drain them and then continue making the mayonnaise.
6. When the mixture is thickening up you can start to add larger amounts of oil (about a tablespoon at a time but no need to measure it). Mix in each addition of oil before adding more.
7. When you have made the amount of mayonnaise you need, place it in the fridge for half an hour. This will help it thicken up even further.
8. After half an hour fetch the mayonnaise out of the fridge and taste the mixture. Add lemon juice to taste and the salt and the pepper to taste.
9. Now your mayonnaise will be ready to add to your potatoes and you have a lovely potato salad.
Matt and I like to eat it on sultry summer evenings alongside barbecued steak and to eat it in the garden with a nice chilled glass of cider.
Ingredients:
For the mayonnaise:
2 egg yolks
Rapeseed oil (about 200ml)
Tea spoon of mustard
Table Spoon Lemon Juice
Salt & Pepper
500g Potatoes
1. Par boil your potatoes.
2. While the potatoes are lightly boiling, make your mayonnaise. Start with mixing the 2 egg yolks with the mustard. I like to mix in a pyrex measuring jug but a small bowl will do just as well.
3. Next you will start to mix in the oil. Add a drop of oil and mix it in.
4. When its fully mixed in add another drop of oil.
5. Keep adding just a drop of oil and mixing in until it starts to look like the mixture is starting to thicken up.
6. Check if the par boiled potatoes are soft enough to eat for the salad. If they are, drain them and then continue making the mayonnaise.
6. When the mixture is thickening up you can start to add larger amounts of oil (about a tablespoon at a time but no need to measure it). Mix in each addition of oil before adding more.
7. When you have made the amount of mayonnaise you need, place it in the fridge for half an hour. This will help it thicken up even further.
8. After half an hour fetch the mayonnaise out of the fridge and taste the mixture. Add lemon juice to taste and the salt and the pepper to taste.
9. Now your mayonnaise will be ready to add to your potatoes and you have a lovely potato salad.
Matt and I like to eat it on sultry summer evenings alongside barbecued steak and to eat it in the garden with a nice chilled glass of cider.
No comments:
Post a Comment