Health Potato Salad

Super Salads
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Health Potato Salad


Hello!

I must admit I have a total adoration for potato salad.  I love it. In a sandwich ideally with some chilli and lots of salt and black pepper.  Or white pepper even. I love white pepper.  I know it's considered a bit daggy, but it is a really lovely addition to something needing a bit of a boost. Don't underestimate white pepper, my friends.  Sometimes I make a really simple potato salad with some boiled potatoes, a gloop of mayonnaise, a diced avocado and some spring onions and lemon juice. Yum.  If you like potato salad, you should try that, it's super good.  You can even mash the avocado with the mayo first, if dicing seems to green and messy.  That works really well too.

This recipe is called Health Potato Salad.  Yep.  Cam made this one night last week.  We had it with chicken made the Nigella way, which involves cutting the chicken down the backbone and squishing it flat, marinating it with nice things and then popping it in a medium oven until it is nice and golden and delicious.

I really like this herb filled salad, it's real Summery picnicky happy day food.  I confess I did not even eat any chicken, I just had the salad in one of those yummy Vietnamese rolls with chilli sauce.  It was tres yum.  Do you think that is yum? Do you like potato salad?  Will you make this? Or is this always on the table at your family bbq, already?

xx Pip

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Simple Crunchy Winter Salad

image via

Ingredients
500g sugar snap peas, cooked for 30 seconds in boiling water - then cooled completely by running under the cold tap or plunging into very cold water.
3 punnets of cherry tomatoes - halved
200g fetta, diced
1 cucumber, halved and seeded, then cut into thin slices
1 red onion, finely diced
1 bunch of basil, roughly torn

Dressing - put in a jar and shake the bejeezus out of:
2 tbsp red wine vinegar
1 tbsp seeded mustard
1 clove crushed garlic
6 tbsp olive oil
sea salt and freshly ground pepper

Method::
Cut the cooled, blanched sugar snap peas into smaller pieces (cutting them in half or into thirds - depending on what you like!). Now in a big mixing bowl, toss the sugar snap peas, the halved cherry tomatoes, the cucumber, the red onion and the basil. Mix well. Then add the fetta. Dress with the shaken-and-nicely-mixed-up dressing and toss well. Plonk into a serving bowl and VOILA!

Serves 6