Thursday, 12 June 2014

Potato salad served with oven-fried fish - recipe

We have been blessed with a great weather here in the UK, almost to the point that you cant handle the heat. Days like these, it is often hard to find motivation to stand by the cooker and make a hot meal. On the contrary, you want something light, quick and preferably cold, or at least not piping hot. What comes to mind is generally a nice salad. But, salad is not always enough if you are very hungry and want something more hearty and filling. Then what can be better than a cold potato salad? It is a great option to serve with meat, seafood, fish or just keeping it vegetarian. It is a must on every BBQ I would say. So how did I do it? 

1/2 cup mayo
2 full tbs of creme fraiche
2 tbs of cucumber relish (I am using Bostongurka from Sweden)
1 tsp paprika, dried dill, granulated onion powder, chive, salt and pepper to taste
1tsp of Jacobsbaii spice mix by u-kuva i-africa (not necessary if you don't have it, but gives a zesty and tangy flavour)
2 stalks of celery
few stalks of spring onion to taste
2 hard boiled eggs
3-6 potatoes depending on how much potatoey you want it to be

1. Begin with putting the eggs in cold water and bring it to a boil for ca 10-15 minutes until hard boiled.
At the same time boil the potatoes in salted water. I did not boil the potato this time as I needed them to be done quickly. I simply peeled them and chopped them into bite size and put them in the microwave on the potato setting for 10 minutes.

2. While potatoes and eggs are being boiled you can start doing the dressing for the potato salad. In a bowl, mix the mayo and all the seasoning together. Wash and chop the celery and spring onions as well as the eggs once they are done. 

3. Once the potatoes are done as well, mix it with the dressing, celery, spring onions and eggs until everything is coated well.

 4. I served the potato salad with oven-fried breaded cod fish and it was delicious. But of course you can serve it as is, or with grilled meat. Another great idea is to mix it with a few cooked shrimps, which makes it a great salad with seafood, yum yum.


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