Potato Salad
This recipe comes from Ballymaloe Cookery School and although I love an old-school potato salad, this recipe rivals them. It’s made with Riverbend Gardens new potatoes. Did you know, new potatoes aren’t baby potatoes, they are potatoes that have yet to form a skin? The first potatoes of the season, a short season and a true taste of summer. I always have a problem with “baby potatoes,” not that I think small potatoes shouldn’t be eaten, but potatoes that are grown to be sold as baby potatoes often leave larger potatoes in the field and can often be top killed to stop growth.
100-150ml French dressing
100-150ml homemade mayo
3 tbsp chopped chives or spring onions
3 tbsp chopped parsley
salt and pepper to taste
Prep the potatoes and bring to the boil in well salted water, leave to simmer until tender. Drain and toss with the French dressing. Leave to cool before tossing with the mayo and fresh herbs. Season well with salt and pepper, taste before serving, seasoning again if needed.
French Dressing
A great dressing to have in the fridge for salads. Quick to make and loaded with flavour.
175ml good quality olive oil
1 tsp Dijon mustard
1 clove of garlic (leave out if you’re keeping in the fridge and add garlic as you use)
1 spring onion, finely chopped
1 sprig parsley
1 tsp salt
a few grinds of pepper
Place all of the ingredients in a blender and blurs together.
Homemade Mayo
pinch dry mustard
2 tsp white wine vinegar
1 tsp of salt
8 fluid ounces oil (I use 6 ounces of neutral oil and 2 ounces olive oil
Place a bowl on a wet dish cloth. Add the egg yolks, mustard, vinegar and salt. In a measuring jug measure your oil. Holding the oil in your non-dominant hand, and a whisk in your dominant hand, whisk the oil drip by drip into the egg yolks, whisking constantly. Be careful not to add the oil too quickly or the mayo won’t come together. Hold your elbows in tight rather than up like chicken wings to keep your arms from tiring!