Monday, November 18, 2013

Creamy potato salad

So salads can be as healthy or as hearty yet well rich and beautiful as you want them. So the occasion was Roast chicken and somehow I wanted some creamy potato. With a little help from Chef Turner's recipe I give you creamy  potato salad. can be served both warm or cold

I used 10 baby potatoes boiled whole in their skin and then skinned them                                                     2 tablespoonful of finely chopped celery stalk
1 tablespoonful of chopped onions or shallots or spring onion. I used the crisp onions of which I ahd made a bed for my chicken roast

Ah creamy dressing thou art mine

3 egg yolks
salt as per taste
pepper as per taste
1 tablespoonful of red wine vinegar
3 heaped tea spoonful of clotted cream or well just cream that has been stored in the refrigerator so that it is very thick and almost hard / for a healthier version use hung curd
Pinch of paprika
1 heaped tsp homemade mustard sauce
1 tsp honey
150ml oil refined or olive

Boil potatoes but do not over-boil them. 1 whistle in the pressure cooker is enough. the trick is to keep them covered post cooking. Just before serving add the finely diced onions and celery.

When making your dressing add everything but oil and slowly add oil bit by bit and blend to get the creamy satisfaction of your choice. Sometimes you might not even need the entire amount of oil.

Serve the dressing in a separate small jug or bowl for guests to help themselves.  Enjoy a hearty dish. if all is not used simply store in an air-tight jar for the next few days. 

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