Sunday, 31 May 2009

Cold supper at the end of a lovely warm May day

Potato salad on a bed of lettuce from my garden, chopped chicken from a couple of nights ago on top of the potato. The potatoes are cooked whole in their skins, cooled quickly in cold water then peeled and cut in pieces. It's best to use a salad potato because the flesh stays firm. However, I've used other types and just undercooked them slightly.

Potato salad

Mayonnaise (preferably home made with lots of garlic)
Tomato chutney (see labels)
Greek yoghourt

Mix mayonnaise, chutney and yoghourt. Fold in potatoes gently. I use yoghourt because slightly less mayonnaise is then needed.

To follow, strawberries, again from the garden, sprinkled with sugar and a little balsamic vinegar.

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