Potato Salad

When downloading some pics just now to do a skinny snack recipe, I found I still had my favourite potato salad on here. I guess I cannot let it go to waste..  so today I'll post the salad and the skinny snack tomorrow..

I normally find potato salads very stodgy if it is just made with potatoes and mayonnaise..  I do however love potatoes and have made "my" version of this salad  since the year dot ...... its light and fresh and NOT stodgy :)






Ingredients:

Woolies Mediteranean potatoes about 1 kg
not too soft boiled and cut into slices. They must still
be a bit warm when you make the salad

English cucumber -  1/2 of a big one very finely sliced

2 red onions finely sliced

6 hard boiled eggs  in 1/4

chives chopped

If  too lazy to do home-made mayonnaise, use Hellmans
and mix with a gluck of olive oil, white balsamic, 1 tbsp Dijon
mustard, juice of 1 lemon plus salt & pepper.

Mix all together and do not put into fridge before serving.


Comments

Post a Comment

Popular posts from this blog

Swiss Christmas Cookies

Image
Tandy's challenge this week are cookies.:)  Seeing that I am not baking at the moment, I still wanted to post some of my dearest childhood memories. I grew up just outside Basel /Switzerland. The 2 months before Christmas was always a hectic baking time at our home. My granny went into overdrive to bake the traditional Swiss Christmas cookies in ginormous quantities. I have rewritten 3 of her most famous  recipes for this first posting and will do another 3 next time. I sourced the photographs of the internet.  Basler Leckerli (Basel cookies) These are the very famous bisquits which are sold all year round in Basel  here first the original recipe:)     Ingredients for two medium size baking sheets: 450 g honey 300 g sugar 1½ tbs  cinnamon 1 pinch of clove powder ½ tsp of nutmeg 100 g  chopped candied orange peel 100 g  chopped candied lemon peel 200 g  ground almonds Grind skin of one lemon 2 tbsp of kirsch 600g  flour 1½ tsp baking powder 150 g icing sugar 3 to 5 tbsp water p
Read more

Preserved Green Figs

Image
Its that time of the year again..  My  green fig tree is laden with fruit. Unfortunately its not one of those kid of figs that have the juice inside, no its a fig purely created for making preserves. So here I go again. My first batch is 4kg which should make lots of nice pressies for family and friends. What will be different this year is that thanks to Pink the figs that turned brownish last year when cooked.. this year they have turned out in their natural glorious GREEN ! The magic potion she remembered from her gran was Vitrioel  which my man from the chemist told me is Copper Sulphate (reminding me of when your hair used to turn green in the swimming pool) 2 kg firm, ripe green figs ( leave the short stem on) 2 tbsp slaked lime 3.5 ltr cold water 2.5kg sugar 1 stick cinnamon lemon juice of about 3 to 4 large lemons (I left the pips in for a bit of pectin) Knife tip of copper sulphate to add during the boiling in order to keep the fig colour green Cut a cross at the base of
Read more

Flame Tarte / Tarte Flambe

Image
Am not sure the exact way to translate a Flammkuechli,  which is a sort of very thin  pizza covered traditionally with creme fraiche, bacon and onions. Its the typical pub type of food in Southern Germany and the Alsace (where I originate from ). I have seen them done here at the Stellenbosch Saturday food market in a slightly different way with rocket and Parma ham which is also delicious..  If you have a pizza tray on your Weber it is also perfect for a quick snack when doing a braai 250 g flour 3 Tsp Canola oil 150 ml water Salt   200 g Crème fraîche 150 ml  Sour Crème   Sprinkle of Nutmeg 150 g Bacon sliced into small pieces 450 g  thinnly sliced Onions Some chopped chives Baking paper Heat oven to 250 deg C Mix flour, oil, water and salt to a smooth dough ( must not be sticky) and roll out to the size of your baking tray not thicker than 2mm. ( you will get about 3  out of the amount of mix) Line the baking tray with baking paper and transfer the rol
Read more