Friday, October 8, 2010


I'll skip the whole 'ooh, haven't posted in aages thing' to say: Sometimes potatoes are exciting!

Anyway. Circumstances have *really* come together to create awesome lunch today, so I decided to share. To start with: Dutch Cream Potatoes.

These are the best potatoes ever. (Argh, if I type 'potatoes' too many more times, it's gonna start lookin' really funny. Heh. Potatoes.) If you've never had 'em, I highly recommend you fix that ASAP. 'Cause potatoes are awesome, and Dutch Creams are the best.

Right. So. My realisation of the day: there's Greek-style yoghurt in our fridge, and heaps of chives & mint in the garden. These are actually easier circumstances to achieve than getting hold of Dutch Cream potatoes, so don't go gettin' intimidated - if you have room for a couple of pots, you have room to have both chives and mint. They both grow like nobody's business, and require very little by way of gardening skill or intervention. Just water 'em semi-regularly and they'll be fine.

Right, so. Clean and cook some potatoes (heh, potatoes. Apparently 'potatoes' looking funny taps into the same part of my brain as fart jokes. Go figure). You can peel 'em, or not - if you're using something like a Lady Christl, don't bother, but the skin on Dutch Creams can get a little flaky, so if you don't like that... well, make your own damn mind up. Anyway.

Stick some yoghurt in a bowl, and finely chop in some chives & mint - enough to make it pretty obvious that they're there. You can stir some honey through too, but I like the tangyness of the yoghurt with the fresh oniony-mintness of the greens, so whatever. Keep in the fridge til you need it; this keeps fine for several days. It's also pretty tasty as dip, or used instead of mayo for tuna sandwiches. The possibilities, they are endless!

Hard-boil some eggs (obviously, proportions for all of this depends on how much potato salad you wanna make).

Wait til everything's cool; peel & chop the eggs, and combine. If you're going all out, cook some bacon til it's nice'n crispy, and crumble that in too. Feel free to also add some snow peas, or corn kernels, or whatever. You can also season this with whatever you like; sometimes I want chili flakes, and sometimes ground pepper, or maybe freshly grated nutmeg, or parmesan, or sometimes no seasoning at all, or... you get the picture. Be creative, it makes for tastiness.

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