Tuesday, 29 May 2012
At the risk of repeating myself, I once again say . . . What gorgeous weather we have been having!! IT's been so sunny and warm . . . it's Summertime! Yayy!
I love England in the summer time. I really do. We have so much rain in this country, which is part of the reason it's such a fabulously green and beautiful country.
One thing that the sun does is it brings everyone out and about! The streets are filled with people enjoying the warmth and sunshine . . . they sit in the garden . . . they go on picnics . . . they have barbeques!
I love eating al fresco in the warm weather . . . there is nothing better than putting up the garden umbrella over our patio table and setting it up for a delicious outdoors picnic just for two.
Potato salad is one of my favourite Al Fresco dishes. It goes with just about anything. I usually have all the ingredients in my larder to put one together . . . and they are usually simple and tasty.
I am not a huge fan of mayonnaise based potato salads, well . . . my mother's is a winner in my books, but she doesn't overdo the mayo. I much prefer a mild flavoured vinaigrette . . . one which lets the flavour of the potato shine through.
Oh my . . . it is soooo good . . . a slight tang of dressing, made more so with the edition of beautiful pickled capers . . . sliced spring onions, french mustard, lemon juice, sliced mint . . . and earthy baby new potatoes, steamed until tender and then folded while still warm in this lovely vinaigrette. This is beautiful.
But . . . don't take my word for it. Make it for yourself. Easy peasy, lemon squeasy . . .
*Warm Potato Salad with a Caper, Spring Onion and Mint Vinaigrette*
A simple salad with simple ingredients. Simple, yes but not boring in the least. This has the wow factor!!
1 pound of small new waxy salad type of potatoes, washed and unpeeled
2 fluid ounces of extra virgin olive oil (1/4 cup)
2 TBS freshly squeezed lemon juice
1 TBS good quality Dijon Mustard
6 small spring onions, washed, trimmed and thinly sliced (the white parts only)
1 heaped dessert spoon of capers
fine seasalt and freshly ground black pepper to taste
a small handful of fresh mint leaves, cut into a chiffonade (about 1/4 cup)
Place the potatoes into the rack of a steamer over simmering water. Cover and steam for 20 to 25 minutes, until fork tender. While the potatoes are steaming, make the dressing.
Whisk together the olive oil, lemon juice and mustard. Stir in the capers and spring onions. Season to taste with some salt and pepper. Set aside.
Remove the cooked potatoes from the steamer. Carely cut into thick slices crosswise and gently toss in the dressing while they are still warm, so that they can absorb the dressing. Taste and adjust seasoning as needed.
To cut the mint into a chiffonade, roll the leaves tightly into a roll and slice across the roll into thin slices, flutter apart with your finger tips and scatter over the salad. Gently toss together again. Serve immediately.