Food

Better to ask forgiveness than permission. Muster for the Mustard!

Developing an expensive habit getting Happy Endings ice cream sandwiches; The Malty One is ridiculously good

Currently addicted to these:

Is everywhere now…

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Any olive oil recommendations? extra virgin/cold pressed for salads etc not cooking.
just finished a bottle of Rincon De la Subettica which was great but now £40/Lt. guess being voted best olive oil in the world means ££££
anyone tried this: https://www.citizensofsoil.com/products/extra-virgin-olive-oil-single-estate-greek

Any good potato salad recipes? More the German or American style than the salad cream slop you get over here.

diced polish gherkins, finely chopped capers, mix of Newmans own Ranch dressing and Kielecki polish mayonnaise*, Spuds.
then some kind of tuna/mackerel/salmon on top/side.

*far superior to Polska Winiary or GB Hellmans Mayo.

Brian Lagerstrom has a few on YT. I can vouch for his base recipe.

I usually go with a variation of (chopped) cornichons, pickled shallots, caper berries, chives, dijon, mayonnaise. And potatoes, obvs - Charlotte, mostly, Ratte are good too, boiled so there's still a good bit, then cooled & cubed.

[Edit] Raw jalapeno too.

Ms mashton hates mayo so our potato salad is always in a salsa verdé style dressing. Cornichons, garlic, all the herbs, white wine or cider vinegar and olive oil. Bit of Dijon to emulsify.

Ms mashton hates mayo

grounds for divorce i'd say

I was taught to add the vinaigrette to the spuds while still warm, it seems that as the spuds cool the pull in a bit more of the flavours if you have added mustard/herbs etc to the emulsion. Well this is what my mother told me so it’s got patent fact status.

I used to boil the spuds while and then peel and slice them just after they had come off the heat. Needed oven gloves or cloths to hold them. Not so fussed about peeling them these days - that’s just for time rich luxury version.

Mayo added once things have cooled down a bit.

Cheers all, sound good (although it is making me think there is a lot of chopping).

One of the people will be vegan so the salsa verde option could be the way to go this time.

although it is making me think there is a lot of chopping

Got a little blender thing?

Use a blender to make the vinaigrette with herbs oil vinegar sugar S&P and mustard

Get baby spuds and once boiled crush them lightly

Drizzle over sauce and shake together

No chopping required unless you wish to add diced cornichon or chopped herbs

Use a blender to make the vinaigrette with herbs oil vinegar sugar S&P and mustard

This

Although no sugar

And garlic

Try it!

I do have a blender somewhere, and a food processor. Just concerned that the potatoes would end up tasting similar to the salad.

Use a different dressing for the salad?

Ideas for cold meals?

This week, we've had prawn & scallop ceviche, and crab & mango salad, and I now have a mental block.

What next?

Being a piece of piss to prepare is a bonus too.

Gazpacho. Lots of misc improvised salad options too.

Fancy jar of butterbeans and nice tuna from deli, add whatever salad bits,veg and fresh herbs you wanted. Did this last night with anchovy and chili roasted broc and was banging.

Getting ready for evening BBQ:

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