Ok
so tonight I was doing another one of my cook-it-tonight-but-serve-it-tomorrow
dinners seeing as that particular recipe takes 2.5 hours to cook. In the
meantime though, I thought I’d tell you about the New potato salad recipe I made one Sunday lunchtime.
The
first thing I had to do was boil new potatoes and a few eggs which cooked in
the same saucepan only I took the eggs out after 10 minutes. While the potatoes
cooked on, I cooled the boiled eggs by placing them in a bowl of cold water.
Next on the list was to make the vinaigrette which consisted of olive oil,
cider vinegar, Dijon mustard and chopped tarragon. Once the potatoes were ready,
I tossed them in the vinaigrette and added capers, gherkins and scallions. I
served the salad by dividing it up and adding a boiled egg to the plate.
The
verdict…
Luckily,
I had the services of two other guinea pigs other than myself which included
Dear Husband (of course) and Dear Sister No.3. The marks went like this – 6 marks
out of 10 from me; 7 marks out of 10 from Dear Sister; and 9 marks out of 10
from Dear Husband. I never thought I’d ever see the day when Dear Husband would
give a salad a higher score than me as it’s usually the other way around. I did like the recipe but as someone who
was only recently introduced to tarragon courtesy of this Challenge, I am still
in the process of making up my mind as to whether or not I actually like it.
Plus, I didn’t bother with the boiled egg for my salad although Dear Husband
and Dear Sister ate theirs with gusto. I found the vinaigrette to be something
completely different to any other salad dressing I had which, I suppose, was
mainly down to the tarragon.
Overall,
this recipe was really easy to make and it was a nice change to a typical
potato salad. Would I make this one again for me? Probably. For Dear Husband?
Definitely. As for Dear Sister, she is most definitely happy for anyone to make
her any kind of meal. That’s the thing about being the youngest in the family,
she has never grown out of people tending to her and, to be honest, I couldn’t
blame her.
I
suppose this recipe is definitely suited to summer days but it would be great
as a lunch to take to work also. Having said that, when it comes to new
potatoes, I’d be very happy eating them with scallions and a bit of Maldon sea salt
and I don’t think there’s a dinner more Irish (to me anyway) than that. Ah, long
live the spud…
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