Special potato salad: Difference between revisions
From Cookipedia
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|Author=Chef | |Author=Chef | ||
|ImageComment = Special potato salad with smoked salmon parcels | |ImageComment = Special potato salad with smoked salmon parcels | ||
|Servings = | |Servings = 2 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 55 minutes | |TotalTime = 55 minutes | ||
Revision as of 08:57, 28 April 2017
| Special potato salad | |
|---|---|
 |
| Special potato salad with smoked salmon parcels | |
| Servings: | 2 |
| Ready in: | 55 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 25th October 2012 |
Annie cooked this for me, together with smoked salmon parcels. The idea was adapted from a supermarket magazine recipe idea. See the scribblings!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Vary the quantities of vegetables to suit your taste. A selection of the following:
- Carrots
- Sweet peppers
- Parsnips
- Courgettes
- Baby tomatoes
- Pinch of dried mixed herbs
- Glug of garlic olive oil
- Salt and pepper
Accompanied by
- 50 g Parmesan cheese, grated
- Baby new potatoes
- 1 can chickpeas, drained and rinsed
- 4 tablespoons creme fraiche
- 2 tablespoons fresh coriander or parsley
Mise en place
- Preheat the oven to 180° C (350° F - gas 4)
Method
- Spread
- Simmer the unpeeled potatoes for 20 minutes or until cooked
- Add the drained chickpeas for the last 5 minutes to heat up
- Drain and keep warm
- Spread the chopped vegetables on a baking tray
- Season with salt and pepper
- Drizzle with olive oil
- Toss to mix
- Roast for 20 minutes
- Mix the coriander or parsley with the creme fraiche to make a dressing
- Mix the roast vegetables with the potatoes and chick peas
- Serve sprinkled with Parmesan cheese and dollops of the cream dressing
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