Latest news with #potatoSalad
BBC News
23-06-2025
- Lifestyle
- BBC News
Briony's Crispy Potato Salad
Serves 4 - 6 Ingredients:Salad: 750g new potatoesJuice of 1 lemon 2 tbsp olive oil 4 spring onions 1 celery stick 2 pickles or 6 cornichons Handful of fresh dill and parsley1 tbsp grated parmesanDressing:3 tbsp mayonnaise 2 tbsp sour cream/Greek yoghurt1 tbsp Dijon mustard1 tbsp white wine vinegar1 tsp honey Zest of 1 lemon Method:Slice the potatoes in half and boil in salted water for 10 minutes or until tender. Drain and toss in the juice of a on to 190C fan. Place the cooked potato halves cut side down on an oiled baking tray and use a mug to crush each one flat. Brush with olive oil, sprinkle with salt and bake for 20 minutes until crispy (you can also do this in an air fryer).Make the dressing by mixing all the ingredients together. Chop the spring onions, celery, pickles and herbs then mix well with the the roasted potatoes to cool for 20 minutes. Toss the warm potatoes with the dressing then chill for up to an Top Tips:Use waxy potatoes; new potatoes are ideal as they don't fall apart as easily, and they have a really nice, creamy the potatoes before roasting them. You don't have to roast them as long AND it keeps the middle tender while the outside stays crispy!Adding a tangy flavour like vinegar, pickles or lemon juice, adds depth to the flavour and lifts the salad!Add the dressing while the potatoes are still warm (not too hot) as it mixes better and they will absorb the lemon juice can stop the potatoes from browning and keep the salad fresh.
Telegraph
09-06-2025
- General
- Telegraph
Jersey Royal, cuttlefish and samphire salad
Keep the skin on the potatoes for extra flavour – they add a lovely earthy note and save you the hassle of peeling. This simple salad is packed with unique, fresh flavours that are sure to impress your guests. Sometimes, the most uncomplicated dishes really are the most memorable. Overview Prep time 15 mins Cook time 20 mins Serves 3 Ingredients 500g Jersey Royals 500-600g prepared cuttlefish or squid (you can buy this online or from a fishmonger) 100ml rapeseed or olive oil 1 tbsp cider vinegar 150g samphire, trimmed Method Step In a large lidded pan of salted water, boil the 500g Jersey Royals whole for about 10-12 minutes, until tender. Then drain and keep warm in the pan with the lid on. Step Meanwhile, remove the tentacles from the 500-600g prepared cuttlefish and separate them. Then cut the cuttlefish body into rough 2-3cm pieces. Step Season the cuttlefish, then heat 50ml olive or rapeseed oil in a large frying pan. Cook the tentacles first over a low heat for about 3-4 minutes, turning them frequently as they cook. Then turn the heat up to high and add the rest of the cuttlefish. Cook for roughly two minutes, turning gently with a spoon or tongs as it cooks. Step Meanwhile, blanch the 150g trimmed samphire for 10 seconds, then drain and rinse briefly under cold water. Once the potatoes are cool enough to handle, cut them in half lengthways – then mix together with the cuttlefish and re-season if necessary.
