We have a new home. We’re in. We made it. All of our belongings made it in one piece too. The cat took five days to acclimatise to his new surroundings and now thinks he’s in charge. Again.
We have a bed. A table. The bookshelves are up but the books are still in boxes. In fact, probably a third of our stuff is still in boxes. The beautiful, enormous pantry has been built and filled but half of my kitchen items are still… somewhere…
As a result, cooking has been somewhat haphazard. Getting used to a new kitchen, a new cooktop, a new oven and finding half way through a recipe that you haven’t yet located that particular implement you need. There’s been a lot of breathing and counting to ten…
Mum was very particular in telling me that she was taking me out for our first shopping trip… Which was her way of telling me to a list, shop for it and she will pay for it. She is just too sweet, even though I am grown ass woman and can and should pay for my own food. But more on that another time…
When I made my shopping list for our first week in our new home, I noticed very quickly that it was full of comfort foods – Pasta bake, potato salad, extra cheesy toasted cheese sandwiches with soup – I kept the potato salad to go with some crumbed fish and replaced the rest with healthier meals… I don’t think moving house agrees with me…
Potato salad is such a versatile side dish. It can be served warm, at room temperature, and according to some, even cold. It’s lovely in winter with some fish and it’s awesome in summer as part of a picnic lunch. It can be simple yet flavourful or loaded with a whole host of ingredients that actually makes it difficult to find the actual potato. And it can be somewhat healthy if you don’t add the second dressing of mayo…
What would be ideal, seeing as I’m co-hosting Fiesta Friday #84, is to provide all you party animals with a good but basic potato salad and then a whole bunch of fixin’s to make your own little bowl of goodness.
For my second outing, I’m co-hosting this week with the fabulous Angie @The Novice Gardener, who is our patron in all food blogging endeavours, and Steffi @Ginger & Bread, whose vegetable borek is on my cooking list. (Pst, did you know Steffi has met and cooked with Nigel Slater??? I’m equally happy for her and jealous of her!!)
So come and join Angie, Steffi and myself for this week’s party, and don’t forget to link up to the fiesta. Happy FF#84 people!
Simple Potato Salad
If you increase the amount of potatoes to serve more people, don’t forget to increase all the other ingredients, especially the dressing.
- 6 royal blue potatoes
- ½ a bunch of chives (finely chopped)
- ¼ cup olive oil
- 3 tablespoons white wine vinegar (plus more to taste)
- Fine red onion slices softened in apple cider vinegar
- Caramelised brown onion
- Hard boiled eggs
- Crispy bacon
- ¼ to ½ a cup of mayonnaise
- A tablespoon or two of the adobo sauce from chipotle peppers
- Pickles of some fashion (no thank you!!)
- Roasted garlic
- Roasted or raw red capsicum slices
- Scallion slices
- Sautéed mushrooms
- Seeded mustard
- Shredded carrot
The list goes on, and on, and on…
- Wash the potatoes and chop them into bite-sized, even pieces. Peel them first if you really must.
- Place the chopped potatoes into a pot and add enough cold water to just cover them. Season with salt and bring to a boil. Lower the heat to medium, medium-low and simmer for 12 to 20 minutes or until the potatoes are cooks but not falling apart.
- Meanwhile, heat the olive oil in a frying pan over a low heat. Add the finely chopped chives and stir until the chives begin to wilt. Remove the frying pan from heat and set aside to cool, stirring every now and then.
- Drain the cooked potatoes and immediately empty into a serving bowl. Pour the warm chive oil and vinegar over the top of the hot potatoes so that the dressing soaks into the potatoes, season with salt and gently toss to combine.
- Taste and add more vinegar or salt. Now that the foundation is ready you can add any fixin’s you like, including a second dressing of mayo…
- Serve and enjoy.