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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