February 5, 2015 |
This is the simplest and loveliest potato salad we know. It tastes of summer and picnics – and we pair it with anything from salmon to meatballs.
The best thing is that it takes only a few minutes to prepare after the potatoes have been boiled – and you can enjoy it hot or cold.
Cook the potatoes in their skin (new potatoes or salad potatoes). You can use slightly warm potatoes for this, or cooled ones straight out of the fridge. The most important part is to dress them just before serving.
Prepare the dressing:
• 75ml sunflower oil or other light oil
• 25ml white wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp caster sugar
• 1 medium shallot, very finely chopped
• 1 bunch of dill, finely chopped (around 30g)
• Salt and pepper to taste
Whisk the liquids, mustard and sugar until the sugar has dissolved, then fold in the chopped shallot and dill. Pour the dressing over the potatoes and make sure each potato is coated.
July 24, 2014 |
Need a delicious salad for lunch? Look no further. This simple salad has bags of flavour and takes only a few minutes to make.
What you need:
2 medium sized courgettes
1 small bunch of rocket (you can add a bit of baby spinach, too, if you want a more leafy salad)
50g shaved Västerbotten cheese (or mature Präst cheese if you can’t get Västerbotten).
50g flaked almonds
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
Shave the courgettes into thin strips length ways – this is best done using a mandolin (the slicer, not the musical instrument) or even a flat metal cheese slicer. The strips need to be quite thin.
Add the courgette to a big bowl, add the salad leaves and mix. Then add the cheese and fold again.
Make the dressing by combining the vinegars and oil in a bowl, whisk well, season with salt and pepper. Dress the salad (you will have too much dressing, you can reserve the rest for next time).
Arrange on a serving plate, scatter with toasted almonds and serve immediately.