Saturday Night Treats (Part 3 of 3)… Potato Salad

I’m down to the last part of my Saturday night dinner, a delicious Potato Salad to accompany my Skewered Prawns with Zataar, Cumin and Red Chilli and a Feta and Olive Herb Focaccia. And even though this is a rather simple Potato Salad, it took the most time in terms of preparation from the three dishes on the menu, because I made everything from scratch, apart from growing my own veggies.

Speaking of growing your own lovely fresh veggies you must pop over to Val’s blog over at 100 Square metres. Now Val grows his own veggies and quite an array of them too, the unfortunate part for me is that he lives across the seas in a completely different country and so I don’t have direct access to any of those delicious vegetables except through the pages of his blog.So do visit his blog and feast your eyes… the black and white photos he took recently are just amazing.

For my Potato Salad, I started out by making a Mustard, Pepper Mayonnaise, using 2 egg yolks, lime juice, white wine vinegar, salt, sugar, extra virgin olive oil, Dijon mustard, freshly milled black pepper and water.

For the dressing

1/4 to 1/3 cup of my home-made Mustard, Pepper Mayonnaise (I forgot to measure…sorry!)

1/2 cup hung yoghurt

1 tablespoon honey

a large pinch of salt

a level teaspoon of dried parsley

Blitz all the above ingredients in the food processor till well incorporated and refrigerate until you’re ready to serve the salad.

For the potato salad… which serves 2, you’ll need –

3 medium potatoes (boiled, peeled and cubed)

2 spring onions (bulbs and tops of the stalks only)

1 stalk celery (chopped)

1 small cucumber (de-seeded, sliced and chopped)

a handful of roasted walnuts (chopped)

1/2 teaspoon paprika

about a 1/4 cup of the dressing

Add the potatoes, spring onions, celery, cucumber and paprika to the bowl. Cover and refrigerate until ready to serve.

Everything… but the walnuts and the dressing

Meanwhile roast, cool and chop the walnuts and keep them aside in a separate bowl (also refrigerated).

Just before serving, mix the walnuts in with the salad and spoon over at least a 1/4 cup (or more) of the dressing.

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Smoked Chicken Noodle Salad with Lychees and Sesame Seeds

I’m in the mood for nice light lunches… errrr… brunches, especially since it is the weekend.

What else can you do when its blazing hot outside and the rain clouds are nowhere in sight, but to make yourself a pitcher-full of margaritas or pour out a nice cold beer, pop a movie into the DVD and eat something light and tasty.

I was thinking salad… a noodle salad. Now I must say that I prefer my noodle salads cold rather than hot, especially when the temperature outside is hovering dangerously close to the 40° C mark… and when lychees are in season.

Oh yeah… you heard me right. Lychees… yummm

I had contemplated keeping the salad vegetarian, but then a rather delicious breast of smoked chicken called out to me and begged to be added. And I couldn’t refuse. Tossing in a plump but rather spicy green chilli, which I deseeded.

Here’s the list of ingredients for this super-delicious salad –

150gms smoked chicken breast (sliced thin)

2 medium to large tomatoes (remove the seeds and the pulpy insides)

7 – 8 lychees (remove the seeds and tear into halves or quarters depending on the size of the lychees)

1 medium spring onion – sliced fine

1 large chilli (deseeded and sliced)

2 teaspoons white sesame seeds + extra for topping

1/2 teaspoon black sesame seeds (for topping)

80 – 100gms noodles (precook the noodles till just done –  i.e. boil, drain and then toss them in a tablespoon of sesame oil and a few spring onion greens)

4 – 5 small cloves of garlic (minced)

For the dressing you’ll need –

1 1/2 tablespoon sesame oil

1 tablespoon chilli soy

 1 teaspoon honey

2 teaspoons rice vinegar

 pinch of salt

1/2 teaspoon demerara sugar

pinch of white pepper powder

Whisk the ingredients for the dressing and chill for 10 – 15 minutes before using.

Combine all the elements of the salad except for the noodles and the dressing.

Just before plating up, mix in 1 1/2 tablespoons of the dressing into the chicken salad and toss. Plate up the noodles. Spoon over the smoked chicken salad, drizzle over some more of the dressing and sprinkle on 1 – 1 1/12 teaspoons of white and black sesame seeds.