One Potato salad

One Potato Salad. As in Potato salad for one. Or as one, of many, Potato Salad possibilities.  And there are lots of possibilities…

But this is about a single serving of a somewhat potato salad.

It actually started out as

SCANDINAVIAN FLOWER EGGS WITH SWEET-TART MUSTARD DILL SAUCE

Which is a perfectly good recipe from The Splendid Table  which is pretty splendid all on it’s own, both the recipe and The Splendid Table. The flower eggs are the actual hard-boiled and cut into quarters eggs arranged on top of the salad, as if they were the petals of a chrysanthemum….

chrysanthemum-yellow a

Ca you see it as a part of the salad? Isn’t it lovely to look at?

17th century spinach salad with hard boiled egg quarters that look somewhat petal like....

17th century spinach salad with hard boiled egg quarters that look somewhat petal like….

 

 

One Potato Salad

 One Potato whatever size you feel that you need. Or two littler ones. You could microwave this if you don’t have any boiled spuds on hand. Leftover roasted is also good, or even a scmere of leftover potato salad. But with the potato salad option  you’re  double dipping into the mayo pool….if you try to lighten with Greek yoghurt, there’s a flavor meld issue. Sweet potatoes are also an option. Or sweet potatoes and new potatoes…but that would be a TWO Potato Salad

Eggs – 2-3 are a serving – hard boil ‘em.  Lately I’ve started them in boiling water, let them sit in the covered pan for 11 minutes and then put them in cold water. After they’re cooled, shell them and the shells shouldn’t stick.

Serious Eats  has the serious low down on hard boiled eggs and are my source for shell free HB.

 

Dressing:

cider vinegar

Helmand mayo

 mayo

coarse-grained dark mustardmustard-taste-test-kosciusko-thumb-

Chopped fresh dill

Fresh dill - as much or as little as you like. Fennel fronds are also good; fresh parsley..let your taste buds help you choose!

Fresh dill – as much or as little as you like. Fennel fronds are also good; fresh parsley..let your taste buds help you choose!

salt and fresh ground pepper to taste

Lettuce or other leafy green for salad

Greek Yoghurt

  1. Boil the potato and hard boil the eggs. I often do enough for several days worth of salads.

  2. Make the dressing – start with a spoonful of mayo and add every else in dribs, drabs, splashes and pinches. Put into a leak proof container

  3. Pack your lunch bag with potatoes, eggs, dressing, lettuce and yoghurt.

  4. Assemble the salad

    1. Put a blob of yoghurt on the plate. Slice the potatoes all around over it so now you have potato resting and nestled into yoghurt. Optional salt and pepper at this stage.

    2. Break up the lettuce (or other salad green)in bite sized pieces all over the potato so that it is now hidden from view.

    3. Shell the eggs and cut them into quarters and place them petal like on top of the leafy green. Pretty as a picture.

    4. Drizzle the dressing over it all.

    5. Don’t lick your plate, at least if you’re in public or with others.

 

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