Hard to believe, but it is that time of the year again. And whether or not we are ready for it or feel in the spirit of things, sooner or later, we find ourselves buoyant by all that is happening around us – the flurry of activities, the music, the colours, lights, sounds and smells. Inevitably, our thoughts turn to the big-day celebratory meal, what to make, how might we change things up this year or what new additions to bring to the table. The meats are usually traditional and well organised – lamb, pork, beef, turkey, chicken, and seafood for the pescatarians. It’s the sides and accompaniments that give us pause.
This year, consider making a warm potato salad. Not only is it easy to make, but it’s different and delicious. Perhaps the real plus here is that you do not have to find space in that appliance that occupies the kitchen, where real estate is limited due to the high demand. The refrigerator. It is kept at room temperature until ready to serve. And not that we are counting calories over the holidays, but this salad is light on the fat because there is no mayonnaise.
As I have said time and again, when a recipe calls for a few ingredients, get the best that you can. The mustard dressing for this salad is made with a combination of 3 types of mustard, the brand(s) are up to you. If you can’t get all three, then try to get 2 of them as they are important to the flavour and texture of this salad. Apart from the mustard, fresh herbs are integral to the overall flavour of the salad. So here’s what you need and what to do to make the salad. It’s not a recipe with specific measurements, that depends on how much you want to make and your taste.
Note that the mustards listed below are prepared. In other words, they are ready made and sold in jars or bottles
INGREDIENTS
· Potatoes
· Dijon mustard
· Country style mustard
· Whole grain mustard
· Finely chopped fresh herbs (celery, parsley, dill,
tarragon) See notes for more info
· Boiled eggs, peeled and quartered
· Salt and freshly ground black pepper, to taste
DIRECTIONS
1. Peel and cut the potatoes into 2-inch chunks. Add the potatoes to a large pot, cover with water and bring to a boil. When the pot comes to a boil, season with salt to taste. Cook until soft and a knife inserts easily. Drain well and set aside.
2. While the potatoes are cooking, add equal amounts of each mustard to a large bowl, preferably the one in which you will be making the salad. Add a generous amount of freshly ground black pepper, or to taste. Stir well to mix.
3. Transfer the hot potatoes to the mustard dressing and toss well to mix ensuring each piece of potato is dressed. Set aside and let stand until warm but not yet room temperature. Now add the herbs and boiled eggs and toss to incorporate. Let cool to room temperature until ready to serve.
NOTES
· If you only have access to parsley and celery, that will work fine. The flavour profile would not be the same, but it won’t take away from the salad.
· There should be no need to add salt to the salad because the potatoes would already have been seasoned in the salted boiling water and the mustard will be seasoned as well.
· Do not be shy with the mustard, remember that is the dressing for the salad. Taste and adjust to suit. If you can only get 2 types of the mustard, I would say go with the Dijon and whole grain mustards OR country style and whole grain mustards.
· It is important to not add the herbs when the potatoes are hot as they will cook and change colour and not have the green freshness needed. As indicated, wait until the salad is warm but not completely cool before adding the herbs and eggs.
· If you decide that you want to make the salad a day before, be sure to bring it fully to room temperature before serving.
Cynthia
