Special potato salad: Difference between revisions
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Annie cooked this for me, together with [[smoked salmon parcels]]. The idea was adapted from a supermarket magazine recipe idea. See the scribblings! | Annie cooked this for me, together with [[smoked salmon parcels]]. The idea was adapted from a supermarket magazine recipe idea. See the scribblings! | ||
===Ingredients=== | ===Ingredients=== | ||
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[[Category:Starters]] | [[Category:Starters]] | ||
[[Category:Boiled or simmered]][[Category:Baked or roasted]] | [[Category:Boiled or simmered]][[Category:Baked or roasted]] | ||
Revision as of 09:19, 19 March 2014
| Special potato salad | |
|---|---|
 |
| Special potato salad with smoked salmon parcels | |
| Servings: | Serves 2 |
| Ready in: | 55 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
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Annie cooked this for me, together with smoked salmon parcels. The idea was adapted from a supermarket magazine recipe idea. See the scribblings!
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Vary the quantities of vegetables to suit your taste. A selection of the following:
- Carrots
- Sweet peppers
- Parsnips
- Courgettes
- Baby tomatoes
- Pinch of dried mixed herbs
- Glug of garlic oliv eoil
- Salt and pepper
Accompanied by
- 50 g Parmesan cheese, grated
- Baby new potatoes
- 1 can chickpeas, drained and rinsed
- 4 tablespoons creme fraiche
- 2 tablespoons fresh coriander or parsley
Mise en place
- Preheat the oven to 180° C (350° F - gas 4)
Method
- Spread
- Simmer the unpeeled potatoes for 20 minutes or until cooked
- Add the drained chickpeas for the last 5 minutes to heat up
- Drain and keep warm
- Spread the chopped vegetables on a baking tray
- Season with salt and pepper
- Drizzle with olive oil
- Toss to mix
- Roast for 20 minutes
- Mix the coriander or parsley with the creme fraiche to make a dressing
- Mix the roast vegetables with the potatoes and chick peas
- Serve sprinkled with Parmesan cheese and dollops of the cream dressing