This was supposed to be the Jamie Oliver mixed potato salad I made a while back, but I was out of sour cream and didn’t have any chives. Didn’t really want to shop for stuff either. Getting ready to go to shagz, don’t want to leave too much stuff in the fridge.
So I tried a different dressing and it went really well. I found it in a book that I borrowed from Lydia (called 101 Simple Suppers). It was intended for a very different kind of salad but it worked great with the potatoes.
First, get the potatoes ready. I prepared the comfrey at the same time.
As usual, cut the potatoes to bite sized pieces and cook them. Add salt to taste in the nduma and potatoes, use the sweet potatoes without adding anything.
While one was cooking I was cutting the next. By the time I was done cutting, the cooking one was ready. Worked out great!
While the ndumas were cooking I started on the comfrey.
My mother suggested the next time I make them I should try frying them in some grated butternut just to add to the flavour.
I blanched the comfrey after cutting it up. Just added hot water to the bowl, let it sit for 45 seconds, drained. Added cold water to cool. Drained.
While the butternut and onions were melding in the fire I went back to the potato salad, added all the other potatoes to the bowl and set aside. I would make the dressing at Mel’s (my sister-in-law) place so it’s fresh.
When we got to Mel’s place that evening I made the dressing. She has fresh rosemary growing in her garden so we chopped some to add to the potatoes.
5 tablespoons olive oil
2 teaspoons clear honey
1/2 teaspoon ground mustard
Juice of one lemon
I modified the recipe a little. It called for 1 tablespoon wholegrain mustard, which I didn’t have, so I used ground mustard. Then I did the juice of a whole lemon instead of two tablespoons.
Mix the dressing thoroughly, with a whisk, or you can put it in a blender. Then add to the potatoes and mix.