Tur­key, ham and pavlova might get all the ac­claim but it’s the work­horse of the fes­tive meal, the hum­ble potato salad, that we couldn’t get through the hol­i­days with­out

Sunday Herald Sun - Stellar - - Delicious On Sunday -

WHO doesn’t love a spud? And at this time of year, as we swel­ter in the heat while singing about snow­men and chest­nuts roast­ing over an open fire, a spud in a salad is a won­drous thing. In fact, should the fes­tive meal start to look too win­try, potato salad can save the day.

But bor­ing boiled pota­toes in mayo won’t save any­thing. In­stead, take a trip with me around the world to add a bit of zing to the hum­blest of dishes.


With smoked trout and hard-boiled eggs (pic­tured) Halve 1kg kipfler pota­toes length­wise and boil these waxy beau­ties un­til they are just cooked. Drain and leave to cool in your serv­ing bowl. Top with quar­tered hard-boiled eggs, 500g of flaked smoked trout (free of bones, natch!) and a fine dice of a blanched red onion. Dol­lop on the dress­ing and gar­nish with dill. Dress­ing: cut the tops off a bunch of dill and re­serve to gar­nish. Chop up the rest and stir gen­er­ously into creme fraiche that’s been loos­ened to a dol­lop­ing con­sis­tency with lemon juice and spiked with a lit­tle Di­jon mus­tard and salt. Serve with: a gar­licky vinai­gret­te­dressed but­ter let­tuce salad and noth­ing else. This potato salad is a meal in it­self.


With ba­con and eggs It doesn’t mat­ter whether they’re on a pizza or for break­fast, there are few things more Aussie than ba­con and eggs. Cut mid-range (nei­ther waxy nor floury) pota­toes into equal-sized chunks. Bring to the boil and then sim­mer un­til they slip off a knife. Drain and toss in your favourite mayo. Top with halved hard-boiled eggs, coins of spring onion and loads of ba­con shards. You can add some frozen corn that you’ve fried un­til golden at the edges too. Dress­ing: any good su­per­maket mayo. Serve with: a bar­be­cue, nat­u­rally!


With gherkins and a tangy yo­ghurt dress­ing Boil Ni­cola or De­siree pota­toes with their skins on un­til just cooked. Drain and leave to stand for a cou­ple of min­utes. Peel off the skins and cut into chunks. Throw over loads of chopped gherkins and toss in the dress­ing. Dress­ing: com­bine slightly more Greek yo­ghurt than may­on­naise. Add a lit­tle caster sugar, not to sweeten but to soften the acid­ity. Serve with: poached Pol­ish “U” sausage and mus­tard.


With mint and a whipped cream mayo Watch any English pe­riod drama and you soon learn that no gar­den party is com­plete with­out cro­quet, rain and the earl’s daughter snog­ging the hot chauf­feur in the rose ar­bour. Oh, and potato salad to serve with whole salmon.

Poach or steam waxy baby pota­toes. When cooked throw them back into the warm pot and let them steam them­selves dry. Fold with the dress­ing and sprin­kle over lots of chopped mint. Dress­ing: mix sour cream with lemon juice to loosen. Add a cou­ple of tea­spoons of dried mint, salt and cumin to taste. Fold into softly whipped cream. Serve with: roast lamb or bar­be­cued fish.


Lac­tose-in­tol­er­ant Pa­leo Potato Salad that’s also sugar-free and gluten-free Also known as the Cal­i­for­nian, this potato salad is made by soak­ing warm, cooked, bite-sized pieces of Dutch cream pota­toes and a fine dice of brown onion in hot stock that you’ve re­duced by half. Dress with the vinai­grette and chopped curly pars­ley. Dress­ing: a vinai­grette – three parts cider vine­gar, four parts salad oil. Serve with: steak, pork, lamb or chicken and a halo of self-sat­is­fac­tion.

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