We had to get the new potatoes in early this year. All this rain and muggy heat hit us hard with blight. Not a write off - but lots of small, new potatoes.
Well, you know what they say....when life hands you lemons, make lemony potato salad!
To do this, we are going to need some mayonaisse. This is easy
You will need
1 tbsb of frshly made mustard (see my tutorial on mustard growing and making)
2 fresh egg yolks, and one whole egg
1/2 a lemon juiced
1/2 a tsp of sugar
400ml of very light oil (rapeseed oil is great)
Salt and pepper
Put everything except the oil into a blender. No blender? Just put it in a bowl and use a whisk
Blend all the ingredients without oil together
Start the blender going. Add the oil a tiny drop at a time for the first quarter of the oil. This forms the initial emulsion that you need. If you go too fast the mayo will split. Without a blender this is hard work but perfectly possible
Once you have made an emulsion of the first quarter of the oil, add the rest in a very slow thin stream with the blender on full
Pack your mayo into 4 ounce jars and keep in the fridge
If you grow mustard and keep chickens, this step costs you the price of some oil....
Next step.... go to the herb garden
Gather a good handful of garlic chives
Then up to the veg plots
Grab about four spring onions (scallions)
Then pick over your early harvested potatoes and pick out about 2lbs of the tiniest ones
Put these potatoes in a sink of hot water and scrub off any dirt - leave the skins. Halve any larger potatoes.
Put them in boiling water and simmer for ten minutes until tender
Finly chop your chives and spring onions
Make the lemon sauce. Put a small jar of mayo (about 120ml), 5tbs of lemon juice and the zest of half a lemon, 4tbs of olive oil, 2 tbs of sugar, 1 tsp of salt, i tbs of worcestershire sauce, 1 tsp of ground mustard seeds or mustard powder, salt and pepper to taste into a bowl and blend
Drain the potatoes when they fall off a fork when pierced
Pour over the sauce, sprinkle with chives and spring oinion and mix.
A light zingy, spicy potato salad. Low in fat made with healthy oils - and a tasty way to use up that glut of tiny spuds
Hope that helps any other blight sufferers!
Red
Well, you know what they say....when life hands you lemons, make lemony potato salad!
To do this, we are going to need some mayonaisse. This is easy
You will need
1 tbsb of frshly made mustard (see my tutorial on mustard growing and making)
2 fresh egg yolks, and one whole egg
1/2 a lemon juiced
1/2 a tsp of sugar
400ml of very light oil (rapeseed oil is great)
Salt and pepper
Put everything except the oil into a blender. No blender? Just put it in a bowl and use a whisk
Blend all the ingredients without oil together
Start the blender going. Add the oil a tiny drop at a time for the first quarter of the oil. This forms the initial emulsion that you need. If you go too fast the mayo will split. Without a blender this is hard work but perfectly possible
Once you have made an emulsion of the first quarter of the oil, add the rest in a very slow thin stream with the blender on full
Pack your mayo into 4 ounce jars and keep in the fridge
If you grow mustard and keep chickens, this step costs you the price of some oil....
Next step.... go to the herb garden
Gather a good handful of garlic chives
Then up to the veg plots
Grab about four spring onions (scallions)
Then pick over your early harvested potatoes and pick out about 2lbs of the tiniest ones
Put these potatoes in a sink of hot water and scrub off any dirt - leave the skins. Halve any larger potatoes.
Put them in boiling water and simmer for ten minutes until tender
Finly chop your chives and spring onions
Make the lemon sauce. Put a small jar of mayo (about 120ml), 5tbs of lemon juice and the zest of half a lemon, 4tbs of olive oil, 2 tbs of sugar, 1 tsp of salt, i tbs of worcestershire sauce, 1 tsp of ground mustard seeds or mustard powder, salt and pepper to taste into a bowl and blend
Drain the potatoes when they fall off a fork when pierced
Pour over the sauce, sprinkle with chives and spring oinion and mix.
A light zingy, spicy potato salad. Low in fat made with healthy oils - and a tasty way to use up that glut of tiny spuds
Hope that helps any other blight sufferers!
Red
