Following on from the success of sharing my coleslaw I thought I would share the other side salad which is a mainstay of our summers and BBQs! This potato salad is absolutely divine warm but also fabulous cold which means it can easily be made ahead of the day. It is also ridiculously easy – ANYONE can make this and feel proud of their own homemade brilliance!
Now, as an ex-Pampered Chef consultant I use my Pampered Chef tools to make my life much easier but you can, obviously, manage without if you haven’t got a Micro Cooker!
Bag of Salad Potatoes – Charlotte or Jersey Royals are ideal.
- Wash potatoes.
- Put bag of potatoes into Large Micro Cooker (I buy a 1kg bag), and put the lid on. Cook in the Microwave on high for 10 minutes. (If you don’t have a micro cooker, or even a microwave, then gently boil the potatoes on the hob until soft enough for a knife to be able to stab into them.
- Drain the potatoes and allow to cool. If aiming to serve warm just cool until the potatoes stop steaming and are just warm. If serving cold or later allow to cool completely.
- Chop the potatoes into smaller chunks. How small you go is up to you.
- Add large dollop of mayonnaise, be generous.
- Snip 2 or 3 ‘blades’ of chives into small pieces into the bowl.
- Mix well. Enjoy!
Finally, summer has decided to reappear here in Sheffield and along with the summer comes the desire to eat salads. A few years ago my good friend Anne Brand said to me “once you have made your own coleslaw you will never buy one from the shops again”. At the time I thought she was mad as we love a good coleslaw but Oh My she is soooo right!!! I have taken the recipe she suggested and merged it with a Nigella one and this is the result. The recipe is blindingly simple but this year I have had so many people ask for the recipe I decided to share on here.
Ingredients – (to serve 4/5 with left overs)
White Cabbage – half
Carrot(s) – one large one or a couple of smaller ones.
Onion – 1. (I usually prefer red for the visual effect, spring onions are fine, even plain white onions are OK if it is all that you have)
You will notice that all the ingredient amounts are all a bit vague. (I understand if this frustrates you – I would much prefer to have specific amounts but this recipe really does need you to decide what you prefer!
- Shred/ Slice the cabbage, best done using a big and sharp knife. Cut the cabbage into quarters and then cut the core out from each quarter. Finely slice. f you don’t like long slices of cabbage then keep rotating the cabbage and slicing from different angles.
- Use a vegetable peeler to “peel” and entire carrot or 2. Keep turning the carrot in your hand to get even slices. Again, if you don’t like long strands in your coleslaw peel the top half first and then turn it around and do the other end.
- If using an onion, top and tail, quarter and finely slice. If using spring onions you obviously don’t need to quarter them.
- If adding sultanas add a handful.
- Mix well. Personally, at this point I use my hands (quicker and easier!)
- Add a good splodge of mayo and a good splodge of salad cream – about the same size. Do not be sparing, you will almost certainly need more than you think you do!
- Add a good teaspoon of mustard.
- Mix well until all strands of the vegetables are covered with the sauce.
- Taste. You are looking for creamy, moreish, slightly tangy taste.
- More than likely you will need to add more mayo/ and or salad cream.
- Repeat 9 & 10 until you are happy.
Roasted Sweet Potato Salad with Spicy Pork Burger. Yummy!
(Apology for the slightly blurry image!)
This salad is the one that I usually serve with the Indoor/Outdoor Burger but is a gorgeous salad all on its own. The dressing is really luxurious and different. I would be happy to eat this salad with a couple of friends for a really easy lunch or use it as a side salad with the burgers for 5 or 6 people. As always, its a Pampered Chef recipe so it is incredibly easy to make, especially if you have a Pampered Chef Serrated Peeler. This makes easy work of peeling the delicious, if a bit tricky, sweet potatoes!
3 large sweet potatoes (about 1kg in weight), peeled
2 tablespoons of olive oil
Salt and Pepper
1 Red-skinned eating apple
2 sticks of celery
2 spring onions
150g fresh rocket leaves
4 tablespoons mayonnaise
1 orange (4 tbsp juice & 1tsp zest)
1 tablespoon wholegrain mustard
1 teaspoon mild or medium curry powder (or to taste)
1. Cut potatoes crossways into 1cm slices using Santoku Knife; cut slices in half (or quarters if big). Put in Classic Batter Bowl; add oil and toss to coat.
2. Arrange potatoes in a single layer on Rectangle Stone; & season. Bake about 25 minutes, until potatoes are tender and beginning to brown round edges. Remove from oven, cool slightly.
3. For dressing add all ingredients to Measure, Mix and Pour and whisk well until well blended and smooth; (using Microplane Zester, Citrus Press, Mini Measure All Cup & Adjustable Measuring Spoons)
4. Place potatoes in Bamboo Fibre Bowl. Core apple with Apple Wedger and Food Chopper and chop celery with Utility Knife. Use Professional Shears to snip spring onions. Add to potatoes.
5. Drizzle about 5 tbsp of the dressing over potato mixture; toss gently to mix. Place some rocket leaves on plate; drizzle with a little dressing. Place potato mixture over rocket and serve with burgers.
Roasted Sweet Potato Salad without the dressing.
Filed under Batter Bowl, Citrus Fruits, Citrus Press, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Medium Bar Pan, Medium Round Stone, Microplane Grater, Square Baker, Stoneware
With the weather showing so much promise today I am venturing towards a warm salad.
Here is a current one from The Pampered Chef. So easy to make either using a pan for the bacon or our new Ridged Stoneware Baker and cook the bacon for 5 mins in the microwave…crispy??!!
Croutons & Salad
100 g ready-to-bake rosemary focaccia (Or any other type of ready-to-bake roll as I can’t find this one!)
2 tablespoons plus 1 teaspoon olive oil, divided
2 cloves garlic, pressed
200 g Gruyère cheese (use straight from fridge)
8 spring onions
200 g baby plum tomatoes
125 g smoked streaky bacon rashers, rind removed
140 g mixed green salad leaves, rinsed and patted dry
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon caster sugar
Sea salt and freshly ground black pepper, to taste
- Preheat oven to 200°C/fan 180°C/Gas 6. For croutons, cut focaccia into 15-mm cubes using Forged Cutlery Utility Knife. In Classic Batter Bowl, combine focaccia cubes, 2 tablespoons olive oil and garlic pressed withGarlic Press; mix well. Arrange focaccia cubes in a single layer on Medium Round Stone with Handles; bake 10–12 minutes or until crisp. Remove from oven; let cool.
- Meanwhile, for dressing, whisk together olive oil, vinegar and sugar in (500-ml) Easy Read Measuring Cup using Stainless Whisk until well mixed; season to taste and set aside.
- For salad, cut cheese into 3-cm cubes on Cutting Board. Coarsely chop cheese using Food Chopper; set aside. Thinly slice spring onions and cut tomatoes in half lengthways using Forged Cutlery Utility Knife; set aside. Cut bacon widthways into 2-cm strips. Heat remaining 1 teaspoon oil in Executive 20-cm Sauté Pan over medium heat 1–2 minutes or until hot; add bacon and cook 5–6 minutes or until crispy, turning occasionally. Remove bacon from pan; drain on kitchen paper.
- For each serving, arrange some salad leaves, spring onions and tomatoes on serving plates. Drizzle with about 1 tablespoon dressing or to taste; arrange cheese and warm bacon on top. Scatter over croutons; serve.
Yield: Serves 4
Per serving: Energy 1785kJ/430kcal; Protein 21g; Carbohydrate 14g; Sugars 3.1g; Fat 32.5g; Saturated Fat 13g; Fibre 1.5g; Salt 2.1g
Cook’s Tip: The croutons can be made in advance and stored in an airtight container for up to 3 days.Accurately measure oil, vinegar and sugar for dressing using Adjustable Measuring Spoons.
Variation: For Warm Bacon & Avocado Salad, substitute 1 large ripe avocado (peeled, stoned and diced) for the Gruyère cheese. Toss diced avocado with 1–2 tablespoons fresh lemon juice to stop it from discolouring. Proceed as recipe directs.
© null The Pampered Chef used under license.