1、Warm potato salad with Caesar dressing

Great with grilled meat or fish, or try it cold the next day as part of a picnic lunch

Warm potato salad with Caesar dressing recipe

Ingredients

  • 750g Jersey Royal potato or small new potatoes, unpeeled and halved if large
  • 1 garlic clove, roughly chopped
  • 2 anchovy fillets, roughly chopped
  • 3 rounded tbsp mayonnaise
  • 1 tbsp olive oil
  • juice ½ lemon
  • 3 tbsp grated Parmesan
  • 1 bunch spring onions, finely chopped

Method

Meanwhile, pound the garlic and anchovy fillets to form a paste. Mix with the mayonnaise, olive oil, lemon juice and Parmesan. Season with salt and pepper.
  • Toss the dressing through the potatoes with the spring onions while still warm.

  • https://www.truecookbook.com/recipe/warm-potato-salad-with-caesar-dressing-5675/

    2、Watercress & potato salad with anchovy dressing

    This peppery collection of summer garden ingredients is all you’ll need to serve alongside chargrilled meat or fish
    Watercress & potato salad with anchovy dressing recipe

    Ingredients

    Method

    1. Boil the potatoes in salted water for 8-10 mins until just tender, then drain and leave to cool. Prepare a bowl of iced water. In a separate pan, boil the beans for 3-4 mins until just cooked with a slight crunch. Drain, refresh in the iced water, then drain again. Keep all the salad ingredients separate until ready to serve.
    2. To make the dressing, use a mortar and pestle to crush the garlic with a tiny pinch of salt. Mash the anchovies into the garlic, then stir in the olive oil and red wine vinegar.
    3. When ready to serve, toss all the salad ingredients together with half the dressing, then serve the rest of the dressing separately for drizzling over.

    3、Warm duck salad with Merlot dressing

    The dressing for this filling salad is quite unusual as it has chicken stock in it, which adds a great depth of flavour
    Warm duck salad with Merlot dressing recipe

    Ingredients

    Method

    1. Heat oven to 190C/170C fan/gas 5. Prick the skin of the duck with a fork, rub with salt and black pepper, then place in a roasting tin and roast for 50 mins until the skin is golden and crisp.
    2. Meanwhile, boil the potatoes for 10 mins until almost tender, drain, peel, then cut into cubes. Add to the tin with the duck, toss in the fat that has come from the skin, then roast for the final 30 mins of the duck’s cooking time or until golden.
    3. Make the dressing. Put the wine and shallot in a pan, then boil to reduce by half. Add the redcurrant jelly and stock, then stir until melted. Stir in the olive oil.
    4. Boil the beans for 7-8 mins, drain, then peel away the thick skin to reveal the bright green inside. Arrange the chicory and watercress in large shallow bowls with the beetroot and beans. Shred the duck and pile onto the salad with the potatoes. Drizzle with the dressing.

    4、Roasted Potato Salad with Chutney Dressing

  • Makes: 8 to 10 servings
  • Serving Size: 1/2cup
  • Carb Grams Per Serving: 18
  • Roasted Potato Salad with Chutney Dressing recipe

    Ingredients

    Method

    1. Preheat oven to 425 degrees F. Scrub potatoes and cut into 3/4- to 1-inch pieces. In a 13x9x2-inch baking pan combine potatoes, 2 tablespoons of the oil, the salt, and, if desired, cayenne pepper. Toss to coat. Roast for 25 to 30 minutes or until potatoes are tender, stirring occasionally.
    2. Meanwhile, for chutney dressing, snip any large pieces of chutney. In a small bowl combine chutney, the remaining 1 tablespoon oil, the lemon juice, and curry powder. Add half of the chutney dressing to hot potatoes. Toss to coat. Add spinach to hot potato mixture; toss gently. If desired, sprinkle with pine nuts. Serve with the remaining chutney dressing.

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