Tuesday, July 5, 2011
We had a picnic - yes, indeed - but it wasn't your average blanket-on-the-lawn affair ... No, ours was in a queue for a musical rendition of A Midsummer Night's Dream in the Glasgow Botanic Gardens, which we ultimately failed to see because we got cold and tired and sold our tickets and happily took a taxi all the way back to our warm little beds ...
But not before we devoured our homemade potato salad.
Picnic Potato Salad
10 min prep + 20 min cooking
750 g new potatoes, cut into 1" (2.5cm) chunks
water, to cover
2 lemongrass + green tea bags (optional, for a hint of flavour and some antioxidants)
2 organic egg yolks
1 1/2 shot glasses of extra virgin olive oil (or around 65 mL)
1 tsp sea salt
2 tsp vinegar (I used malt)
1 clove garlic, finely grated
2 Tbs finely grated carrot
1 cup pumpkin seeds or pepitas, roasted
*Try to use organic ingredients when you can.
1. Boil the potatoes in the water with the tea-bags until they're soft enough to poke through with a fork, but don't yet fall apart under pressure. Drain, but keep the water. You can use it for bread or stock or watering the garden. Set the potatoes aside to cool.
2. Meanwhile, make your dressing. Place the yolks into a clean bowl and whisk them. Then, very very gradually add the oil - just a few drops at a time - whisking as you go. (Basically, you're making mayonnaise - but have no fear). Once you've incorporated all the oil, you should have a nice thick dressing.
3. Add the salt, vinegar, garlic, and carrot to your dressing - and then mix it all in with the cooled potatoes. Season with sea salt, and sprinkle each portion of potato salad with roasted pumpkin seeds, to serve.
NOTE: If you're not serving this right away, store the pumpkin seeds in a separate dish so they don't get soggy.
Made with organic ingredients, this cost me around $1.50 per large, dinner-sized portion.
So our night wasn't quite what we expected ... but then, who needs expectations when you're on holiday?