Tuesday, December 7, 2010

Smashed spud salad

Bag of new potatoes
handfull of parsley
handfull of dill
handfull of chives
extra virgin olive oil
white wine vinegar
pinch of caster sugar
lemon juice

Potatoe salad made with mayo and spring onions has its place in the grand scheme of things, just like Brian lenihan has his place in Dail Eireann.... But just because something has its place doesnt mean its any use. This salad is streets ahead of anything your going to bring home in a single serve plastic container form your local supermarket.

Throw the spuds into a pot of salted boiling water and let them Par-boil until there almost cooked through, its the stage I like to call "I'd eat 'em but I wouldnt mash 'em". Strain them into a collender and lob them into a roasting dish, slap on plenty of olive oil and season up and smash them open so they get nice and crispy, into the oven they go to roast for about a half an hour.

When ther nice and golden take them out and put them in a bowl and get them dressed while there hot so they suck it all up.. YYYEEEE BOOY!!!!!!! Get your self a mixing jug and pour in two parts extra virgin olive oil, one part white wine vinegar and lemon juice to taste. Mix it up with whatever you have handy and add a pinch of sugar. Pour over the piping hot spuds and give them a stir, when thats done grab the herbs all at once, roll up and chop like a man gone mad. Stirr your herbs into your potatoe salad and throw it on the tabel.

Not a single serve plastic container in sight.... Bliss

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