Baby Red and Yukon Gold Potato Salad
(serves 10)
4 pounds potatoes total (if you can’t find the tiny ones, use new potatoes)
dressing:
2/3 cup mayonnaise
2/3 cup sour cream
juice of 1 lemon
large handful dill, chopped
6 green onions, sliced (both white and green parts)
1 red onion, minced
sea salt and fresh pepper
Steam or boil potatoes for 30 minutes or until piercable with a fork. Depending on the size, halve or quarter them. You’re after bite-sized pieces. Toss with the dressing and serve at room temperature-ish.
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Creamy Sweetcorn and Rocket Soup with White Crabmeat
(serves 4)
2 tbsps butter
4 cloves garlic, sliced
2 shallots, sliced
4 ears sweetcorn, kernels cut off
3 cups chicken stock
3 bags (about 6 cups loosely packed, or 200 grams total weight)
1/2 cup cream
2 additional tbsps butter
12 ounces white crabmeat
Melt butter in heavy stockpot and saute garlic and shallot just until soft, then add sweetcorn and cover with stock. Simmer high for about 10 minutes, then add rocket and stir just to soften. You will be astonished at how it simply disappears. Blend with hand blender, stir in cream, and pass through a sieve to catch the corn kernelly bits (or not, if you like more of a potage than a smooth liquid). I find that the best way to get soup through a sieve is to put the stockpot that is your destination pot into the sink, pour the soup into it through the sieve, and then SHAKE the sieve gently till the solids are left behind. It’s a bit messier than just stirring (hence the sink), but it’s much faster.
Just before serving, place shallow bowls in a warm oven to take the chill off. Quickly ladle soup into each bowl and divide the crabmeat…
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