tagged ‘salad’

Potato salad

in Savoury, Taste -

A light potato salad with cappers, spring onions and a creamy, lemony yogurt sauce- it’s the perfect way to use those perky spring baby potatoes. 

Potato salad

Sweet, restless, raffish spring is here, with all its colours, moody weather, all the smells and overwhelming desires and at times melancholy it often brings along. It’s here, with all its pretty ingredients, delicate and unassuming, bright and almost festive. Of those, the ones I almost never notice are new potatoes, the somewhat kings and queens of April harvest.

Potato salad

I don’t know where this lack of interest comes from; I suppose we were never big potato eaters in my family and I’ve come to realise, much to my surprise and much like me, that Mike doesn’t care for them at all. So there’s rarely any potatoes in the pantry and subsequently, there’s almost no potato dishes to speak of (unlike sweet potatoes, which make frequent appearances in our meals). But I knew, I somehow new, that those little spring ones, with the soft, bright skin and delicate flesh- those where not to be missed. And yet, I missed them on almost every spring. This year however, I was ready. To be fair, I became ready after talking to my friends about my lack of love for potatoes and being almost shamed about it. And there it came along, the simplest of ideas, possible the best way to celebrate their subtlety and good looks: a potato salad.

Potato salad

Potato salad

Potato salads are quite popular in Greece and this is very much based on the variation which is often served back home: there’s briny cappers, lots of them, and intense spring onions, very fresh and very pretty; there’s a whole lot of Jersey Royals with their skin on (that’s how I like it, always), there’s lemon juice and lots of black pepper and sea salt flakes. And as such, it is perfect- perfect to celebrate these spring staples and the season itself. But there can be more: a yogurt dressing, simple as it is delicious, filled with more spring spirit: fresh dill and lemon zest, olive oil and more salt and pepper. Simple and delicious, just like those potatoes are, just like spring eating should be.

Potato salad

Potato salad

WHAT

15 small potatoes

4 spring onions, thinly sliced

2 tablespoons cappers

1 tablespoon fresh dill, chopped

1 1/2 tablespoons olive oil

juice from 1/2 a lemon

salt & pepper to taste

for the dressing:

1 cup half fat Greek yogurt

1 tablespoon olive oil

zest of half a lemon

salt & pepper to taste

HOW

  1. Bring a large pot of water to boil; reduce to a medium/low simmer, add the potatoes and cook for 15′, until tender, but not falling apart.
  2. While the potatoes are boiling, prepare the dressing by combining all the ingredients. Set aside.
  3. Drain the potatoes and run under cold water; peel if desired.
  4. Cut into thick slices and arrange in a serving dish. Add the cappers, dill, lemon juice and salt and pepper and toss gently to combine.
  5. Add the dressing and toss again, or serve the potato salad with the dressing on the side.

This recipe was created as part of the International Food Photography and Film Week. You can find out more on Facebook and Twitter

Pink Lady Food Photographer of the Year Award

Coquina squash, quinoa & goat cheese salad

in Savoury, Taste -

Coquina squash, quinoa & goat cheese salad

It’s pumpkin season and I’m in love. And by pumkin, I generally refer to all you wonderful squashes out there. All the different shapes and colours and textures- every year I get so excited and overwhelmed, I end up covering every corner in our house and sneaking squashes and pumpkins into most of our meals: from soups, snacks and mini cheese pies to main dishes and dessert, come October, chances are there will be squash or pumpkin in there. [READ MORE]

Quinoa beetroot salad (Rocabella Hotel Mykonos)

in Savoury, Taste -

Forget about the breathtaking views, super stylish rooms and impeccable service: the real bomb in Rocabella Hotel Mykonos is the food! I couldn’t be happier sharing the recipe for one of their signature dishes with you, as it’s exactly the way I like it: delicious (trust me, I’ve been making it on repeat), colourful, fresh and super easy to make. If, like me, you can’t make the trip to Mykonos this year, we can at least enjoy this beautiful salad over and over again!

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Creamy & spicy peanut butter noodle salad

in Savoury, Taste -

Creamy & spicy peanut butter noodle salad

Today is the first day of February and every passing day to me is another little step closer to spring! ΥΑΥ for spring, I can’t wait for it to be here already! To make things more springy around here, I think a colourful recipe is in order. How about one that’s packed with tons of delicious flavours, too many pretty, fresh and crunchy vegetables and an absolutely irresistible creamy sauce? [READ MORE]

Spring pasta salad

in Savoury, Taste -

PastaSalad-620-4

I was reading an article about hipsters the other day; apparently you guys, hipsters are no more. So long hipsters. Somewhere in the article, foods served in jars were mentioned. Huh. So jars are not just convenient storing devices for your pantry, they’ve also been touched by hipsterism. Huh. Do you see the photo above? The big jar, chock full of goodness? Hipster. [READ MORE]

My favourite winter salad (crunchy, sweet & sour and oh so pretty)

in Small bites, Taste -

PerfectWinterSalad-620-4

I usually prefer making salads is the summer. I can’t think of a better way to survive the heat but by eating light dishes, making full use of the abundance of the vibrant and colourful vegetables and fruits available. During the winter, I mostly gravitate towards using seasonal vegetables in piping hot soups, along with lots of fragrant spices and herbs. There are however certain salads which I love making once the weather gets cold.  [READ MORE]