Potato Salad

This potato salad is very delicious, best served with Viennese Schnitzel or battered fish. The recipe is adapted from Salads by The Australian Women's Weekly.

Ingredients:

2 kg baby potatoes, halved

Dressing:

250 ml bottled mayonnaise
125 ml bottled Italian dressing (or less, if you prefer less tangy)
125 ml sour cream
6 green shallots, finely chopped
1/4 cup chopped fresh chives
2 tsp French mustard
2 tsp sugar

Method:

Cook potatoes (boil, steam or microwave) until tender, drain, rinse under cold water, drain. Place potatoes in a bowl, add dressing, mix well.

For the dressing, place all ingredients in a bowl, whisk until combined.

Serve and enjoy! Bon Appetit!

Wintery Calamari Salad

This salad is our all time family favourite. We call it wintery because it's more popular in winter, rather than in summer, since it doesn't contain any fresh vegetables. 

Ingredients:

250 g calamari (I use tinned ones in brine)

1 can x 150 g green garden peas

200 g boiled and skinned potatoes

3 medium boiled eggs

15 pickled baby gherkins

1 small white onion

fresh dill, to sprinkle

mayonnaise to garnish

salt and pepper by taste

Method:

Finely chop calamari, potatoes, boiled eggs, onion and gherkins. Drain the peas from their water. Mix all the ingredients together in a large bowl, season by taste. Sprinkle with chopped fresh dill and garnish with mayonnaise just before serving.

Bon Appetit!

Eastern Yogurt Coleslaw

A delicious salad with a yogurt and honey base, this is really an Eastern version of coleslaw. The combination of the ingredients might sound a bit unusual, but altogether they create a nice taste. This recipe is taken from The Complete Book of Indian Cooking.

Ingredients:

350 ml plain Greek yogurt
2 tsp clear honey
2 medium carrots, grated
2 spring onions, chopped
115 g cabbage, finely shredded
50 g sultanas
50 g cashew nuts, chopped
16 white grapes, halved
1/2 tsp fine sea salt
1 tsp fresh mint

Using a fork, beat yogurt in a bowl with clear honey. Mix together the carrots, onions, cabbage, sultanas, cashew nuts, grapes, salt and chopped mint. Pour the yogurt mixture over the salad and blend everything together. Transfer to a serving dish and garnish with the mint sprigs, if wished.

Bon Appetit!