Scandi Potato Salad
The first post of #magazinemondays has begun, where we cook and bake recipes from our usually stowed away magazine cuttings. Having just started this new foodie link up this weekend, i’m quite happy with how it’s going so far, I mean, nothing is going to happen overnight, but If just one person joins in, I will be happy. If not, maybe next week!
Like most people, I have a ton of magazines piled up on my office with pages turned down waiting to be opened and cooked from. On the weekend I had a scan through some of them to see which recipe stood out for me most. The one that shone through was this Scandi Potato Salad recipe from the Waitrose Spring Harvest magazine from 2013.
Now this probably due to summer and the height of BBQ season being around the corner (ahem, i’m not kidding myself at all..). And potato salads are one of the must-cook items to go alongside some perfectly BBQ’d meat. Now since it’s pouring down outside (good ol’England) I decided to pair the salad with a crispy roast chicken because I also love this combo too. It reminds me of the dinners my mum would cook for me.
I did change a few things, partly due to not having the right ingredients (oops!) but also because of personal taste. These will all be pointed out in the ingredients list.
I found this recipe super simple and yummy too. The intensity of the red wine vinegar really balances out with the creaminess of the sour cream, and is paired well with hints of the spicy peppercorn and mustard. And also another lovely thing about this recipe was that I got to use the duck eggs I picked up from our trip to the sleepy village on the Estate of Miserden in Gloucestershire. A house was selling eggs outside and I couldn’t resist.
The husband and I enjoyed it for lunch this afternoon and will certainly be making it again, maybe when the weather actually lets us have a BBQ!
500g Jersey Royal potatoes
2 red onions, finely sliced
100ml red wine vinegar (the recipe stated white wine vinegar, but I was out!)
6 black peppercorns
50g caster sugar
2 free-range duck eggs (the recipe called for Columbian Blacktail eggs)
100ml sour cream
1 tbsp wholegrain mustard
20g fresh dill, torn
What I omitted: 1 tsp coriander seeds
1. Boil a pan of water and add the potatoes. Boil until tender. Drain and cool.
2. Place the sliced onions into a bowl.
3. Weigh the vinegar into a small pan with the peppercorns and sugar. Cook over a medium heat until sugar has dissolved. Pour over the onions and cool.
4. Boil the eggs until hard-boiled (about ten minutes from boiling). Cool under cold water and then peel. Slice into quarters.
5. In a large bowl, mix the sour cream with the mustard. Loosen with a little bit of the vinegar mixture. Season.
6. Stir in the potatoes. Remove the onions from the vinegar and stir in also, plus the dill and the boiled eggs. Mix gently. Serve!
So there we have it; the first #magazinemondays recipe all complete! Please let me know if you try this recipe, and how perhaps you would improvetweak it.
Also do get involved with this food link up – it’s proving a lot of fun! It’s every Monday and it’s a great excuse to cook a recipe you’ve never tried before. Information on it can be found here.