This was a really easy salad to make. Well actually, the only reason I ever make salads is because I think they’ll be easy, and quick to throw together, and this was a perfect example.
Sister B was coming over for a look at the new place and a quick bbq (and to once again avail me of my technical expertise in all things internet).
I remembered I had some nice Queensland Kipfler potatoes slowly growing sprouts in the cupboard, and so the choice was simple. Kipfler potatoes are excellent in potato salads, they have a really lovely waxy texture that can stand up to all the other flavours in the salad and still hold its own. Not crumbling into little pieces like your pansy Nadines, or wussy Ruby Lous.
So a bit of a twist to the normal preparation. Sprinkle a few strands of grade A saffron into the pot while the nicely sliced chunks of kipfler potato are boiling away (with a little salt). When they are cooked to your desired level of softness (and nice and yellow coloured from the saffron), drain the water off and stir through a couple of tablespoons of nice whole egg mayonnaise. At this point you can go any direction you like with this. I was lucky enough to have procured a Kaffir Lime (apparently, and not suprisingly, the product of the Kaffir Lime tree, perhaps more famous for it’s leaves than anything else). So to my potatoes and mayonnaise I added, a few handfuls of shredded leek, the zest of a Kaffir lime, some cracked pepper, and handful of baby spinach. The end result was a lovely tangy creamy mixture, that went just nicely with a quickly seared minute steak and some garlic butter mushrooms.
If you’re looking for a list of ingredients and instructions you won’t find one, but read between the lines and all will be revealed.