Elizabeth David’s Potato Salad

We can’t go past a great potato salad, right? Being a country girl, potato salads were at every community and family gathering – chunks of potato with creamy home-made mayonnaise (from home-produced ingredients) and garden-fresh herbs.

Our salad today is a French Potato Salad recorded by Elizabeth David in French Provincial Cooking. The potatoes are cooked then sliced and liberally dressed with oil and vinegar. It is absolutely divine. The salad can also be dressed with a thin mayo if you are definitely the mayo-only-dressing for potato salads.

For this salad, use waxy varieties or potatoes as they hold their shape when cooked, for example:

  • Dutch varieties
  • Nicolas
  • Bintjes
  • Kipflers
  • Desiree Potatoes

Similar recipes include Simple Beautiful Potato Salad, Adult Only Potato Salad, and Crushed New Potatoes with Horseradish.

Browse all of our Potato Salads and all of our Potato recipes. Or explore our Mid Spring dishes.

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Artichoke and Potato Salad with Preserved Lemon Mayonnaise

Not one to face the challenge of preparing and cooking raw artichokes (yet), we’ve finally found some alternatives that we are happy with. Having tried the deli-section artichoke hearts and some supermarket tinned and jarred ones, we stumbled across a huge jar in a funny little Vietnamese-Northern European shop in our local shopping district. They are the best that we have tasted so far.

We have to thank Ottolenghi and Bittman for insisting that we bring artichokes into the kitchen. We had not previously appreciated the acid layer and creamy texture that the preserved variety add to dishes. One of the reasons that Ottolenghi recipes are so successful, is that he consistently applies the layering of salt-fat-acid-pungent-astringent-sweet-creamy-soft-crunchy-crispy elements in his dishes. Sometimes he even includes bitter.

This recipe is very very simple, if you are using preserved artichokes rather than raw. There are no candied peels to make, or toffee’d nuts. No charring or smoking a vegetable then roasting it. No unusual ingredients that you need to search the city for. Just artichokes, potatoes, herbs and mayo. Simple. Wonderful. Delicious.  It is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

I have to admit that I don’t often have pea shoots at hand, so will replace those in his recipes with tiny leaves from our garden – tiny herb leaves and vegetable leaves. I do love that we use our garden in this way – you can see me tramping out in the drizzle to pick a small bowl full of small leaves for our day’s dishes.

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Note that we make our own eggless mayonnaise to go with this dish. Substitute your own mayo if you prefer.

Similar recipes include Elizabeth David’s Potato Salad, Fennel, Potato and Tomato with Garlicky Mayo, Artichoke Hearts, Feta and Tomato Salad, and Mograbieh Pilaf with Artichokes.

Browse our Artichoke recipes and all of our Salads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

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Beautiful, Simple Potato Salad

We have a Simple Salad theme going at the moment – one or two ingredients, served simply, but still flavour packed in a way that does not hide the taste of the main ingredients.

Today, it is a potato salad, paired with extra virgin olive oil. The success of this salad lies in great potatoes and a good quality, tasty olive oil.

I make this salad when I see the best quality potatoes in the green grocer or supermarket. Today it was Kestrel Potatoes, and they are perfect.

Are you after other Potato recipes? Try Elizabeth David’s Potato Salad, Crushed New Potatoes with Horseradish and Yoghurt, Fennel, Potato and Tomato Salad with Garlicky Mayonnaise, Grown Up Potato Salad, and Pepper and Cumin Potato Wedges.

Or are you looking for other Salads? Try Roasted Beetroot and Roasted Garlic Salad with Walnuts, Fennel and Apple Salad, and Honey Roasted Carrot Salad.

All of our Potato dishes are here, or browse all of our many many Salads. Or simply browse all of our Late Autumn recipes.

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Potato Salad with Smoked Buffalo Mozzarella

New potatoes in Autumn deserve special attention. They are simply gorgeous simmered, unpeeled, until tender then tossed while hot with butter, seasoning and finely chopped parsley.

Here we ramp up the flavours a little by tossing the cooked potatoes in pesto and mixing in smoked buffalo mozzarella. It is a magical combination, and gorgeous on a sunny Autumn day, sitting under the last of the grapevine leaves enjoying the sun and a bottle or two of wine.

This is my take on an Ottolenghi recipe in Plenty. He makes the salad with quail eggs. We do not use eggs in our kitchen, but we have found that either a good quality, soft and oozy buffalo mozzarella or some burrata are wonderful alternatives.

It is Ottolenghi Cook the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking mainly from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Elizabeth David’s Potato Salad, Buratta with Leeks and Za’atarBeautiful, Simple Potato Salad, Grown Up Potato Salad, and Fennel, Potato and Tomato Salad with Garlicky Mayo.

Browse our Potato Salads and all of our Potato recipes. Our Ottolenghi dishes from Plenty are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn dishes.

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Crushed New Potatoes with Horseradish and Yoghurt

It is new potato season, and there are some glorious ones in the shops. I grabbed a bag full along with some fresh horseradish to make this salad which is a cross between potato salad and creamy mashed potatoes. Adjust your crush level to your own preferences.

The dressing is a yoghurt one, with horseradish and garlic. Some greens and spring onions add freshness, tang and bite.  The idea is from Ottolenghi’s Ottolenghi cook book, tucked away on a page without a picture. It is easily overlooked, but it is worth making.

I rarely have sorrel in the garden so I use the greens that I do have, and include watercress, purslane and nasturtium leaves to provide their peppery bite. I used parsley for the garnish, as it is prolific in the garden and I like the nostalgic touch it gives to the salad.

So, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking primarily from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his site, books and his Guardian column.

Similar recipes include Creamy Horseradish Dressing, Beautiful, Simple Potato Salad, Potato Salad with Smoked Buffalo Mozzarella, Grown Up Potato Salad, and Fennel, Potato and Tomato Salad with Garlicky Mayo.

Browse our Potato Salad recipes and all of our Potato dishes. Our Ottolenghi dishes from Ottolenghi are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn dishes.

Continue reading “Crushed New Potatoes with Horseradish and Yoghurt”

Fennel, Potato and Tomato Salad with Garlicky Mayo

After years of not using mayonnaise in my salads (I don’t eat eggs so don’t make my own and don’t love it enough to purchase it), I whipped up my Mother’s very retro eggless mayo that she always made with a can of condensed milk, white vinegar and mustard (or other flavouring).

Now we have a couple of salads that use mayo – A Quick Tomato Salad with Mustardy Mayo, and today’s salad which is sort of a wild variation on Salade Niçoise. Salade Nicoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, olives, and other accompaniments, dressed with olive oil, or in later years, mayonnaise. This is a variation on that theme that I quite love.

Are you after other Tomato Salads? Try Artichoke Hearts and Feta Salad with Tomatoes, Tomato Salad with Balsamic and Majoram, and Tomato Salad with Parsley Oil.

Or perhaps Fennel Salads? Try Fennel with Almonds and Raisins, Fennel and Feta Salad with Sumac and Pomegranate, Fennel Salad with Orange Vinaigrette, Fennel Salad with Fresh Prunes, and Nashi Pear, Celery and Fennel Salad with Panch Phoron Crunch.

Or are you after Potato Salads? Try  Beautiful, Simple Potato Salad, Potato Salad with Smoked Buffalo Mozzarella, and Crushed New Potatoes with Horseradish and Yoghurt.

Why not browse all of our Tomato Salads, indeed explore all of our Salads. Or simple spend some time with out Mid Autumn Recipes.

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Grown Up Potato Salad

Do try this at home. An easy but spectacularly tasty salad for lazy summer days.

Do try this at home. An easy but spectacularly tasty salad for lazy summer days and in the post xmas haze. Great for picnics and snacks. Even in the wintery part of the world, eat it warm for comfort food reminiscent of warmer weather. Enjoy!

Similar recipes include  Potato Salad with Smoked Buffalo Mozzarella, and Crushed New Potatoes with Horseradish and Yoghurt.

Browse our Potato Salad recipes here, and all of our Potato Recipes here. Be inspired by our Summer recipes here.

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