With quiche and salady bits, would you serve teeny roasted in garlic and olive oil potatoes or a kick-ass potato salad? IF the latter, do you have a recipe for said kick-ass potato salad?

[MamaG]

merci

I'd go for the teeny roasted in garlic and olive oil potatoes - much nicer IMO.

But I did do a potato salad the other week - boil new potatoes in skins.
Small handful each of flat-leaf parsley and mint, small garlic clove roughly chopped, 3 spring onions roughly chopped. Whizz together in a food processor. Add 2 tbsp olive oil and 2 tbsp water, whizz again to loosen. Season.
Toss the still-warm potatoes through the dressing and leave to cool. Yummy.

I'd love to have a recipe for a kick-ass potato salad, though.

sounds good, 12Stone

For kick-ass potato salad make sure you have the newest and firmest small new potatoes - jersey royals are great but others are fine if nice and fresh. If nice and clean you can keep the skins on. Boil the potatoes, drain, stir in a knob of butter and some mint (dried or chopped fresh) and leave to cool.

Then stir in mayonnaise and finely chopped spring onions, plus salt and pepper, and a bit of paprika sprinkled on top. Best if served really chilled.

Simple but kick-ass!

Teeny roasted are great too though.

Potato salad only ok if no gloopy vile mayo from a jar is involved.
I like the sound of 12stone's though.

I absolutely HATE fresh mint. I hate it wiht a passion. Would it be ok without, i wonder?

Maybe I'll do the teeny roasties

I do my potato salad with chopped celery, spring onions and chives with lashings of pepper

if you're serving the quiche warm, then do roasties. If cold, do potato salad. Also depends how lazy you're feeling on the day, ie potato salad can be prepared in advance !

potato salad:

boiled potatoes cut into chunks, hard boiled eggs roughly chopped, celery, spring onions, mayo of your choice and salt and pepper.

don't understand "teeny roasted in garlic"?? teeny what?

Keep reading title ssd!

teeny roasted in garlic and olive oil potatoes

Just use parsley or chives instead of mint mamag!

the orasted potatoes, yum.

Little garlic roasties are one of our firm family favourites. We have them with just about anything but they go especially well with quiche and salads. They are also very nice with a homemade v garlicy/lemony yoghurt dip - I use mint but I guess you could use dill or chives instead.

And mayonnaise is the work of the devil.

Boiled new pots tossed in olive while still hotl, with lardons (smoked) and spring onions or chives.

UPDATE

we did the little garlic roasties. They were DELISH and went down very well

For future reference, this Potato Salad is gorgeous.

Boil up enough Potatos to feed however many your serving and then drain.
While they are still hot (very important) put a tbsp of Creme Freche on them a good lug of Olive Oil and a big bunch of chopped up Mint and Majoram and the juice and zest of one Lemon.

Salt and pepper to taste.

It is divine, you can also add what ever leafy herbs you have if you don't have the above ones.

I do a few different versions of potato salad.

One goes best with barbecue and more American-style stuff or with salmon - using a mixture of creme fraiche & soured cream with a dash of Thai sweet chilli sauce and coarsely chopped spring onions. Use waxy potatoes for this one.

One goes better with lighter fish or roast chicken - with soured cream, very finely diced red onion & fresh dill. Use potatoes that get a bit fluffy and roughed up when cooked and shaken about a bit.

However, garlicky potatoes are divine.
Lemony, garlicky potato wedges are good too. Use red skinned potatoes - Desiree are great - cut into wedges and roast at a high heat in oil with lemon wedges and whole unpeeled garlic cloves. When they come out of the oven, squeeze the garlic out of it's skin and mash up a bit with a fork. Squeeze juice out of lemon (and grate a tiny bit of rind if you like), add some sea salt and mix around with the tatties in the pan.