This heat wave continues. We are completely unaccustomed to it! But luckily, when T barbecued jerk chicken the other night, he barbecued four chicken legs instead of two so we would have leftovers. Cold barbecued jerk chicken was perfect for last night’s dinner! And I decided that it was high time I made potato salad.
Our potato salad is an amalgamation of two kinds of potato salad – a warm German and a regular cold mayonnaise based salad. And it calls for black olives, English cucumber, radishes, red onions and green beans as well as potatoes. It has been a while since I’ve made it… clearly I have problems with recipes that call for eyeballing amounts.
We found the loveliest small new red pototoes at our vegetable market. They were all about an inch in diameter. I boiled them whole and threw them into the olive oil and lemon dressing. (The aroma was fantastic!! We’re going to have to try serving warm potato salad soon!) I blanched the green beans and added them to the potato
salad soup, hoping that would cut down a little on the liquid content. Nope.
Nobody ever TOLD me that cutting the potatoes in half would help to absorb some of the dressing!
So I put the bowl into the fridge thinking that sitting in the fridge for a while would help the vegetables to absorb some of the dressing. Nope.
I chopped up the rest of the vegetables and herbs (rats, no radishes – they looked rather sorry at the vegetable market so we decided to omit them) and added them along with some mayonnaise and a bit of plain yoghurt to the potato mixture. I thought that surely THIS would turn the soup into salad! Nope.
So I just gave instructions to serve the
salad soup with a slotted spoon into a bowl. T did that AND he mixed some bread crumbs into his bowl as well. He claimed it was good. I preferred to leave mine as stew. And I have to say it was quite delicious. But I’m thinking that I should get some more of those lovely new red potatoes, boil them and add them to the leftovers so we can have potato salad for lunch tomorrow.