Perfect Potato Salad

Potato salad is something of an essential for family picnics and BBQs and it is also something that is loved by all generations. However, it can vary hugely depending both on the type of potato you use, whether you add other ingredients, and on the dressing.

The first rule is to use new waxy potatoes, ones that won’t ‘laugh’ or fall apart when you cook them. I use Charlotte or Pink fir apple, but only because I grow them in the garden and they don't need peeling!

The dressing – mayonnaise or vinaigrette?

I start with a good brand of store bought mayonnaise and then loosen it slightly with some natural yoghurt. Next, a bit of Dijon mustard, some salt and pepper and chopped parsley or chives. I don't have a recipe as such, just tasting as I go, keeping it simple and giving the potatoes their starring role.

If you’re not keen on a creamy dressing, you can use a herby vinaigrette which should be mixed through while the potatoes are still warm. Add some Dijon mustard for extra flavour.

Here's how my grandmother made it - from her recipe book with added comments!

I find it easier to cut the potatoes to size before you cook them and then simmer for 5-10 minutes until cooked.

While, that's happening, make the dressing in a large bowl and simply tip the potatoes in when they're cooked and cooled. Mix together, transfer to your serving dish and sprinkle a few herbs on top.

Optional extras include -

chopped cornichons or gherkins

sliced spring onions

chopped chives

Feta, olive and sun-dried tomato scones

A savoury scone that is perfect for a quick lunchtime snack. The tangy and salty taste of the feta cheese marries perfectly with the black olives and sundried tomatoes to give a classic Mediterranean flavour combination. This is similar to my sun-dried tomato, olive and cheese loaf but substitutes feta cheese for cheddar and uses olive oil instead of butter.

225g self-raising flour

a large pinch each of cayenne, baking powder and black pepper

3 tbsp olive oil

(if the sundried tomatoes come in a jar, use 1 tbsp of the oil instead of 1 tbsp of olive oil)

125g feta cheese (75g cubed for the scones and 50g crumbled for the topping)

50g sundried tomatoes

12 black olives, sliced

1 egg, beaten

1-2 tbsps milk

Preheat the oven to 190ºC and line two baking sheets with greaseproof paper.

Sieve the flour into a bowl and add the baking powder, cayenne and black pepper. Make a hole in the middle, add both oils and stir around with a knife. Then add the olives, sundried tomatoes and feta and mix together. Next add the beaten egg and, using your hands, bring it all together to form a soft dough. Add more milk if needed.

Now tip it onto a floured board and roll out to a depth of about 20mm. Cut out shapes with a circular cutter and place onto the baking sheets - I used a 6cm cutter which made 10 scones. Brush the top with a bit of milk and crumble on the remaining feta cheese.

Bake in the oven for 20-25 minutes and when done, cool on a wire rack.

For an alternative savoury treat, check out my cheese and chive scones ...

Jumbo black pudding sausage rolls

I've been experimenting with sausage rolls as they are such a favourite in our house and make for a quick and simple supper. My latest creation is a black pudding sausage roll made with Clonakilty black pudding from west Cork. Its crumbly texture makes it ideal for this recipe. I've doubled the size from my original sausage roll recipe and added some of my apple chutney to bind it all together.

1 sheet of puff pastry

6 sausages or 280g sausage meat

180g black pudding

1 tablespoon apple chutney (or grainy mustard)

black pepper

1 egg (beaten)

Take the pastry out of the fridge at least an hour before you want to use it.

Preheat the oven to 200ºC and line a tray with baking parchment.

Remove the skin from the sausages (I simply snipped them lengthwise with a pair of scissors and pulled off the skin) and put the sausage meat into a bowl. Mash with a fork, crumble in the black pudding and then add the apple chutney (or mustard) and a few grinds of black pepper. Give it a good mix so everything is combined.

Unroll the pastry sheet onto a board and lay the meat mixture down the middle.

Brush one side of the pastry with your beaten egg and roll up from the other side. Press firmly together with a fork and chill in the fridge for 30 minutes.

When the time is up, cut into six slices and place on your lined baking tray. With a sharp knife, score three lines across the top and brush with the remaining beaten egg. Pop into your oven for 25-30 minutes or until golden. Allow to cool slightly before serving with a leafy salad.