Tag Archives: mayonnaise

Smoked Garlic Potato Salad

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Everyone loves a good potato salad and although I’ve posted a recipe before this one incorporates my new favourite flavour of smoked garlic.

Although I tend to use a whole clove, and they are big, maybe start with half a clove and work up from there to suit your taste buds.

Serves 6.

Ingredients

500g cooked baby potatoes, skin on, cut into 1-2cm chunks

180mls sour cream

200mls mayonnaise

1/2-1 clove smoked garlic, crushed

3 tablespoons chopped fresh parsley

salt and pepper

Method

Combine the sour cream, mayonnaise, smoked garlic, parsley, salt and pepper in a bowl.

Add the potatoes, stir through and serve with a little extra parsley sprinkled over the top.

Tuna Fishcakes

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One of my pantry staples, I always have tuna and potatoes in the cupboard and these are the ultimate comfort food!

I use gluten free breadcrumbs that I make myself from fresh gluten free bread.

I like a lot of dill in my fishcakes, if you aren’t a fan reduce or omit it.

I serve these with some blackened sweetcorn and avocado mash.

Makes 10

Ingredients

900g potatoes, peeled and quartered

3 tablespoons whole egg mayonnaise

30mls milk

425g tin tuna, drained

1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh dill

salt and pepper

200g fresh breadcrumbs

Method

Pop the potatoes in a salted pan of water and bring to the boil, simmer until cooked, drain and mash with the milk.

Preheat the oven to 180 degrees Centigrade. Line two baking sheets with baking parchment.

Once the potatoes have cooled enough to handle, add the mayonnaise, tuna, parsley and dill. Season well with salt and pepper.

Divide the mixture into 10 portions.

Spread the breadcrumbs on a flat plate.

Take a portion of the potato mixture and form into a pattie.

Gently roll in the breadcrumbs and place on a baking sheet.

Repeat until all of the potato mixture has been used up.

Place the fishcakes into the preheated oven and bake for 30mins until golden and crispy.

 

 

Baby Potato Salad

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This is the best potato salad in the world and with summer around the corner it’s time to make it again! Great for barbecues and make ahead meals.

I use baby potatoes and don’t peel them, it helps hold them together and I can never be bothered on hot days!

The cooked potatoes are dressed with a balsamic vinaigrette which gives this recipe the edge!

Serves 8-10.

Ingredients

1kg baby potatoes, skin on

3 tablespoons olive oil

2 tablespoons balsamic vinegar

120mls sour cream

120mls mayonnaise

20g chives, snipped

Method

Boil the potatoes as you would normally.

Once cooked, drain and allow to cool in a colander.

When the potatoes are cool enough to handle, cut them into halves or quarters and place in a large bowl.

Whisk the oil and vinegar and pour over the cut potatoes while still hot. Stir well.

Once the potatoes are completely cooled, whisk the sour cream and mayonnaise together, add most of the chives, keep a little back to garnish.

Stir the sauce through the potatoes, spoon onto a serving plate and top with the remaining chives.

 

Fresh Dill Mayonnaise

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Fresh mayonnaise is so quick to make and a great way of using up any leftover egg yolks.

This dill mayo is lovely with fish, shellfish and even a humble baked potato.

To maintain it as gluten free, ensure the mustard is gluten free and use wine or cider vinegar.

Ingredients

2 egg yolks

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

1 cup sunflower oil

salt and pepper to taste

2 tablespoons chopped fresh dill

Method

Place the yolks, mustard and vinegar  in a bowl.

Whisk lightly to combine.

Slowly pour the oil in, whisking all the time, the mayo will begin to thicken as you add the oil.

Once combined stir in the fresh dill.