My grandma’s kitchen, 81pp.
by Louise Fulton Keats and Margaret Fulton
Hardie Grant Books (Australia), Prahran, Victoria, 2011
Cooking on page 32
Louise Fulton Keats wrote this cookbook to recall the fun she had when she spent time in her grandmother’s kitchen. That’s not at all surprising when you know that her grandmother is Margaret Fulton, one of Australia’s leading recipe creators (I’ve already shared a few of her recipes on this blog).
The book covers easy-to-make recipes (perfect for kids to try) for breakfasts, lunches, afternoon teas and dinners. The younger Fulton wrote the text while the senior Fulton provided the recipes. Michelle Mackintosh drew the whimsical illustrations.
Herby potato salad
4 medium–large potatoes (desiree or similar variety)
salt and freshly ground black pepper
1 1/2 tablespoons white balsamic or white wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped parsley
2 tablespoons finely snipped chives
2 spring onions, finely sliced
1 celery stalk, finely sliced
1/3 cup mayonnaise
Hard-boil the eggs (this will take about 10 minutes) and set aside to cool.
Boil the potatoes until tender and allow to cool before peeling the skin off with your fingers. Cut each potato into 8 pieces, place in a large bowl and season with salt and pepper to taste. Add the vinegar, oil, herbs, spring onion and celery and mix well. Leave for a few minutes to allow the dressing to absorb.
Peel and quarter the eggs. Add to the bowl with the mayonnaise and gently toss. Serve at room temperature.
How it played out
I made this in the morning so Poor John and I could have it for lunch (it’s in the lunch chapter). I boiled the eggs yesterday (actually I steamed them). Because my potatoes varied in size I peeled and cut them before boiling so they would cook evenly. Plus I was out of celery so used 5 finely chopped green beans, fresh from a friend’s garden.
My timing was excellent for collecting the herbs from my garden. It was sprinkling rain when I went out to snip them, and bucketing down just a few minutes after I got back inside. 🙂
I used white wine vinegar and my homemade mayonnaise (no added sugar). That recipe is here (scroll down).
Really, really liked the addition of the herbs, especially the chives. Must remember to add them to any potato salad in future.
As much as I love my homemade mayo, I thought 1/3 cup of it overpowered the rest of the ingredients. I think 1/4 cup would be more than enough.
Oh, and green beans were fine to give it some crunch, so don’t worry if you don’t have celery.
We travel a lot and potatoes are on the menu all over the world. This was part of our first breakfast when we arrived in India for our first overland trip there.
P.S. Speaking of travel, Poor John and I are on our way tomorrow morning. We’ll have about 20 hours in two different airplanes and at least 19 hours in airports. Don’t expect to hear much from me for the next 48–60 hours.