Keep your eyes peeled! These spud-tacular recipes aren’t just sides, they’re the main event
Keep your eyes peeled! These spud-tacular recipes aren’t just sides, they’re the main event
Classic Potato Salad
Serves 6
800g potatoes, peeled
2tsp wholegrain mustard
2tbsp white wine vinegar
4tbsp olive oil
1 shallot, finely chopped
3tbsp mayonnaise
2tbsp sour cream
1tbsp horseradish sauce
¼ lemon, juice only
2 spring onions, finely sliced
Handful of fried onions
Cook the potatoes for around 10 minutes until tender. Meanwhile, whisk the mustard, vinegar, olive oil and shallots together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, cut them into bite-sized chunks, then toss them in the mustard dressing. Leave to cool completely.
Mix the mayonnaise, sour cream, horseradish and lemon juice together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving.
Rosti Potatoes
Serves 2
400g potatoes, peeled
and coarsely grated
1 medium egg, beaten
1tsp plain flour
¼tsp baking powder
½ small onion, finely
chopped
6 sage leaves
3tbsp vegetable oil
Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and 2 sage leaves, finely chopped. Season well. Heat 2tbsp oil in a large non-stick frying pan over a medium heat, and spoon in the mixture to make 4 rostis, flattening them down with the back of a spoon into disc shapes. Cook for 5 minutes each side until golden brown and crisp, then drain on kitchen paper.
Next, cook the remaining 4 sage leaves in the remaining oil over a medium heat. Cook for 20 seconds until crisp but still green. Drain on kitchen paper and use to garnish each rösti. Serve hot with sour cream, or mayonnaise.
