Christmas Potato Salad with Dill, Capers & Pickles

Christmas Potato Salad with Dill, Capers & Pickles

One quantity is enough for family of 5 as a large side. Double the dressing and 1.5 x the potatoes makes about 15 portions as a small side for a buffet.

Ingredients:

2 small orange sweet potato, peeled & cut into 1.5cm cubes

Olive oil to toss

6 medium potatoes, scrubbed and cut into 2cm cubes

6 rashers bacon, chopped

Dressing:

125g mayonnaise

100g light sour cream

¾ cup (120g) gherkins, finely chopped (or dill cucumbers)

1.5 tablespoons dill, finely chopped

3 tablespoons flat leaf parsley, chopped

2 tablespoons baby capers (or large capers, chopped)

Black pepper

1. Toss the sweet potato in olive oil and bake at 150 degrees fan forced until golden and starting to brown. Set aside to cool.
2. Cover the potatoes with cold water and bring to the boil, cook until tender, drain and allow to cool.
3. Cook the bacon in a pan with a little olive oil, until as crisp as you like, drain on paper towel and cool.
4. Combine the dressing ingredients in a bowl, then gently mix with the cooled potatoes and place in serving bowl. Sprinkle bacon over the top and serve.

Can prepare the day before but the textures are nicest when it hasn’t been chilled for too long and is mixed just before serving. Either way it is pretty delish! D's favourite holiday food.

Thai Beef Salad

Salad:
500g eye fillet / rump steak, trimmed of all visible fat
1 tbsp peanut oil
200g of rocket or mixed lettuce leaves, washed and drained
2 Lebanese cucumbers, thinly sliced
1 punnet cherry tomatoes, halved
2 tbsp mint leaves, finely sliced

Dressing:
2 cloves garlic, crushed
1 small red chili, seeds removed and chopped finely
2 tbsp lemon or lime juice
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar
1 tbsp peanut oil
Mint and coriander leaves, to taste

Season the meat with salt and pepper and brown in peanut oil in a nonstick pan over high heat. Rest the meat for 4-5 minutes.

Slice the meat thinly across the grain and place in a large serving bowl. Add rocket or mixed lettuce leaves, cucumber, cherry tomatoes and mint.

To make the dressing, place all ingredients in a food processor until well blended. Toss the beef and salad with the dressing and serve.

Other salad ingredients to suit taste can be added eg, red onion, shallots etc.