Your go-to summer salads
These salads have been on repeat this summer served at various shared barbecues and potlucks. Having a reliable potato salad recipe or two up your sleeve should be a prerequisite for budding cooks of all ages.
This particular version is one my German-born husband requests most. The creamy texture of the potatoes works well with the tart vinegar and heavy dose of fresh herbs, preferably parsley. However, if your parsley has gone to seed with the summer heat then chives, fennel greens and mint will also do.
The preparation and variety of potatoes is key to a good potato salad.
Pay attention to salting the cooking water generously so the potatoes are nicely seasoned. For this style of salad, agria or another floury potato are my first choice for their soft texture to soak up the flavours, while for a creamy potato salad I prefer an all purpose potato like desiree.
Herb & vinegar potato salad
Preparation time: 20 minutes Cooking time: 15 minutes Serves 6-8 as a side
■ 1kg agria potatoes, peeled and cut into 2cm pieces
■ 1 teaspoon salt
■ 3 tablespoons white wine vinegar or cider vinegar
■ 1 teaspoon honey
■ 1⁄2 small red onion, finely chopped
■ 5 tablespoons olive oil
■ Large handful of soft herbs – parsley, chives, fennel, mint, dill – roughly chopped
■ 1 teaspoon wholegrain mustard
■ 6 gherkins, thinly sliced
■ 1 tablespoon capers
■ Salt and cracked pepper
Place the prepared potatoes in a large saucepan, cover with cold water and add the salt. Bring to a boil and cook until the potatoes are just tender, about 12 minutes. Drain the potatoes in a colander, then sit the colander over the empty saucepan and cover with a large lid. The holes in the colander will allow some steam to escape as the potatoes cool down without drying out.
Combine the vinegar, honey and red onion in a large salad bowl. Mix well to soften the onion then add the olive oil, chopped herbs, mustard, gherkins and capers. Season to taste. Fold through the warm potato pieces then check taste, adding more vinegar or seasoning as needed. Chill until ready to serve.
Roasted eggplant, tomato & feta salad
This salad makes the most of the flavoursome midsummer produce. When roasting eggplant it is imperative to be generous with the olive oil for tender and caramelised eggplant pieces.
Preparation time: 10 minutes Cooking time: 25 minutes Serves 4-6
■ 1 large eggplant, about 600g
■ 3 tablespoons olive oil
■ Salt and cracked pepper
■ 1⁄2 small red onion, thinly sliced
■ Juice of half a lemon
■ Pinch of salt
■ Selection of vine-ripe tomatoes, sliced or cut into quarters
■ 100g feta
■ Handful of basil leaves
Balsamic vinaigrette
■ 3 tablespoons balsamic vinegar
■ 1 rounded teaspoon wholegrain mustard
■ 1 teaspoon honey
■ Pinch of salt
■ About 100ml extra-virgin olive oil
Preheat the oven to 200 degrees Celsius.
Cut the eggplant into 1cm rounds then each round into quarters. Place on a baking tray, pour over the olive oil and season well. Toss to combine then spread into a single layer. Roast for 15 minutes, then flip the pieces over and cook for a further 10 minutes until golden and caramelised.
Meanwhile, in a small bowl toss the red onion with the lemon juice and salt and set aside to soften.
Combine the dressing ingredients in a jar and shake to emulsify, check flavour adding extra oil if needed.
To assemble the salad, arrange the eggplant on a salad platter, layer with tomato and drape with the pickled red onions. Crumble over the feta and garnish with basil leaves. Just before serving, drizzle with 3-4 tablespoons of the dressing and extra on the side.