Florence’s Food: Modern Potato Salad

I’ve been waiting to blog this recipe all summer. Unfortunately as the weather has been so unpredictable there just hasn’t been an opportune time to share, as it’s a recipe you’ll call on time and time again in warmer weather. Just this week however I was digging up the potatoes from the allotment and had lots of small ones so it reminded me to get it blogged in the lovely mild weather we’re having. It works as well for a BBQ – as we had it on this occasion (and perfectly with steak or Barbequed chicken,) as it does midweek and is ridiculously easy for delicious results. Plus it’s always one of those dishes that gets compliments. Who doesn’t need another one of those in their repertoire?!

Ingredients:
A bag of new potatoes (I used standard ones here and chopped them but new potatoes are a little prettier!)
A red onion
Capers (in a jar)
A jar of sun-dried tomatoes in oil
Balsamic vinegar
Your preferred Salad leaf – watercress or spinach is good but whatever you prefer will work.

  • First up, put your pan of new potatoes onto boil.
  • In the meantime, chop up your red onion however you prefer, diced or halved then sliced. Add it to a pan with a generous lug of the oil your tomatoes are in and start to sweat down the onion.
  • As the onion gets softer add a couple of tables spoons of sun-dried tomatoes, halved, and a couple of tablespoons of drained capers. Finish with a slug of balsamic vinegar to taste.
  • Keep this on a low heat and reduce it all to a soft caramelised combination of the ingredients then remove from the heat.

  • When your Potatoes are done, remove from the heat, drain and add to the pan with your reduction. (I did this at the table for the purposes of the photographs but it’s easier in a pan.)

  • You now have two choices. If you are ready to serve the dish, add your leaves whilst the potatoes and dressing are warm (but not hot,) and toss. The leaves will wilt slightly and you want to coat the potatoes and leaves with the oil and reduced onion, tomato and caper mix. If on the other hand you are not ready to serve, the whole thing is just as good cold, just toss it all together when you are ready.

Voila – the most delicious and easy dish and the modern way to do potato salad 😉

Love,
Rebecca
xo

Friday Food: Beetroot, Goats Cheese and Walnut salad

Today’s Friday food is inspired by a dish I ordered at Gordon Ramsay’s Plane Food restaurant in terminal 5 at Heathrow, on route back from my last holiday. After too many hours to count in the air, tons of crappy plane food and feeling sleep deprived, I wanted something light and clean and fresh but still filling enough that I didn’t need to bother with dinner later that evening.

This beautiful dish fit the bill perfectly and I snapped it to remind me to make it again!

It’s not an official recipe, but here goes…

  • Take a couple of handfuls of rocket (or other green leaves like spinach and watercress) and dress with a splash of olive oil and a sprinke of sea salt. Toss to coat the leaves.
  • Chop 4 beetroots (not the pickled kind) into quarters and throw on.
  • Roughly chop and add to the salad, half a handful of walnut halves – don’t make them too small.
  • Crumble over some goats cheese – amount to taste, and toss the whole salad again.

Consume in the sun preferably, with a chilled glass of white.

Happy weekend readers!

Love
Rebecca
xo

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