Down to earth

 

A Spud by any other name is just as comforting

 

Scandinavian Dressed Potato Salad

The mild flavours of the potato combined with the aromas of dill and the delightful bite of wholegrain mustard make an ideal side dish to fish, white meat and even roast pork.

Serves 4 as a side dish.

 

 

1 kg new potatoes (Brastagi) or red potatoes (Desiree), or a mix of both
1 Tbsp wholegrain mustard
100 g fresh dill, chopped
1/2 tsp black pepper
1/2 tsp sea salt
2 Tbsp extra virgin olive oil

 

1. Boil potatoes in lightly salted water for 15 - 20 minutes or until skins spilt. Remove from water and drain properly.

2. Dress potatoes with mustard, dill, pepper, salt and olive oil. Spilt the potatoes gently, allowing them to soak up the flavour of the dressing.

3. Serve warm or cold.

 

 

 

  

 

 

Stuffed Potato Skins

Extremely easy to make and absolutely delicious, this is a nutritious snack that will please kids and adults alike.

Serves 6 - 8 as a snack or as a starter.

8 large russet Burbank potatoes, boiled for 25 minutes then spilt lengthwise and hollowed out.
Sea salt and olive oil

 

Topping 1

Salt, to taste
Olive oil, for brushing
100 g Cheddar, shredded100 g Parmesan, grated
6 rashers cooked bacon, crisped and cut into bits
2 Tbsp sour cream
50 g spring onions, finely chopped

1. Dust a pinch of salt over potato skins and brush a little olive oil over them.

2. Top skins with both cheeses and bacon.

3. Finish potato skins in preheated oven at 250° C for 5 - 8 minutes

4. Add sour cream and spring onions.

5. Serve immediately.

Topping 2

 Salt, to taste
Olive oil, for brushing
200 g ripe avocado, diced
50 g tomatoes or red peppers, diced
50 g onions
3 Tbsp lime juice 
1/2 tsp sea salt 
1/2 tsp pepper

1. Dust a pinch of salt over potato skins and brush a little olive oil over them.

2. Mix the rest of the ingredients well.

3. Finish potato skins in preheated oven at 250° C for 5 - 8 minutes.

4. Remove from oven and top with filling.

5. Serve immediately.