A lovely side dish to accompany hot or cold meals.
Peel the potatoes and place in the pan.
Bring back to the boil and allow to cook for about 10-12 minutes. (You want them to remain just on the right side of 'hard'.)
Drain and rinse to cool.
Then add mayonnaise and season well.
Jazz it up as you will... I added parsley to the mayonnaise mix this time, but other herbs would work and chives are also good.
Real vegetarian food, served in an imaginary world...
Wednesday, 13 June 2018
Tuesday, 12 June 2018
This is James Russell Lowell.
I've known his words for many years, as on my 18th birthday, someone (I'm a 'June Baby') sent me a message which included this:
And what is so rare as a day in June?
Then, if ever, come perfect days.
Birthdays aside, I have long since regarded June as being the best of all months, so considering those words this year, I have found out a bit more about him and would like to ask him to dinner, for a Summer Feast in his honour.
It might include:
Orange Cous Cous Salad
Sausage Salsa Salad
Cheese and Chive Dip
Sunday, 3 June 2018
(Remember that they are only 'new' when the skin flakes off them, so don't confuse them with older salad potatoes - still good but not the same.)
We got some this week to go with the Courgette Fritters made with courgettes fresh from the garden.
Wash gently and cut a few if necessary to make them all of uniform size.
Heat a pan of water and, when boiling, add the potatoes.
Bring back to the boil and cook for about 10 - 12 minutes until still firm but will fall off a knife you stick in them.
Serve with parsley butter.