Another night, another MCC, the summer hummer is upon us. This potato salad rocks and in no small part thanks to the home made mayo, which I’ll cross post another time (I’m getting fed up with saying that, still got some Tuna and Sardines to write up…). Stupidly I got so excited (really) making the mayo that I forgot o take a picture of our Russian salad friend complete, so the ingredients will have to do, shame really as it looks better fully dressed…
Anyway, this is a side dish that compliments just about any traditional salad, and frankly I could just eat it on its own with an enormous spoon and a few yoga mouth stretches.
The ingredients are as simple as a redneck on diamond white, so here goes.
- 2 handfuls of potatos (16 small waxy new potatos, we used Cornish, apparently)
- 1 Large Carrot
- 1 large handful of peas, apparently frozen is acceptable
- pinch of salt
- pinch of sugar
- small bunch of parsely
- Garlic Mayonaise
Boil up the potatos, 20 mins approx from cold water, allow to cool and peel once cooled. They’re easier to peel after cooking. You know when they’re done as a knife will just sink into them.
Drop the peas into a pan of hot water, add a pinch of salt and sugar. Once cooked (try one after five minutes) stick in a colander under a cool tap to stop them cooking, this is “refreshing” (there you go!).
Finely chop the carrots and drop all the veggies into a bowl, add the parsley and stir in the mayo. We made our own mayo which I’ll blog once I’ve mastered it without Pat, but in the meantime I can’t see the harm in chopping up some garlic and adding it to some Helmans and then mixing that in to the veg mix.
Leave it to stand for a bit, in the fridge will do if it’s a hot day (like today) and then serve when you’re ready. Tosh says you can add some capers too, maybe next time, although to be fair he is Russian 🙂