Sea Rocket Potato Salad Food

WARM POTATO SALAD WITH CAPERS & ROCKET

Steps:

• Scrub and leave some of the potatoes whole, then peel and cut the rest into equal sizes.
• Place the potatoes in a saucepan of salted water. Bring to the boil, then simmer for 20 minutes, or until tender. Drain in a colander and transfer to a large serving bowl.
• While the potatoes are still warm, add the remaining ingredients and season generously with sea salt and freshly ground black pepper. Transfer to plates and serve immediately.

GRILLED SWEET POTATO SALAD

Steps:

• Preheat a grill to medium heat.
• Sprinkle the potatoes with salt and pepper and toss with enough olive oil to coat. Grill the potatoes until caramelized, about 4 minutes per side. Place them on the top rack and close the grill, allowing them to finish cooking through, about 20 minutes more. Remove the potatoes from the grill and allow them to come to room temperature.
• To make the vinaigrette, whisk together the vinegar, capers, honey, mustard and olive oil in a small bowl. Season with salt and pepper. Dice the potatoes into large chunks and toss in a bowl with the scallions and walnuts. Season with salt and pepper.
• Dress the potatoes with enough vinaigrette to coat the salad. Top with the apples, chives, sesame seeds, cilantro and parsley and serve.

HOT TEA-SMOKED TROUT WITH NEW POTATO & ROCKET SALAD

Steps:

• Boil the potatoes in a large pan of salted water for about 15 mins. Drain well in a colander and allow them to steam dry for 5 mins.
• To make the dressing: mix the mustard, olive oil and vinegar with some seasoning. Stir in the spring onions, then pour the mixture over the warm potatoes and allow to cool.
• To make the smoking mixture, split the tea bags and empty the leaves into a bowl with the sugar and rice. Line a deep roasting tin with foil, tip the smoking mix on top and cover with another piece of foil. Place the tin onto the hob over a medium heat until it starts to smoke a little.
• Once you see smoke escaping, put the trout on top with a little bit of seasoning and cover with more foil, trapping the smoke inside. Lower the heat and leave to smoke for 20-22 mins until the trout is cooked - it should flake away from the bone when it is done.
• Add the rocket to the potato salad and gently stir to coat in the dressing. Divide between 4 plates and serve with the trout.

HOT SEAFOOD POTATO SALAD

Steps:

• Preheat oven to 350°F
• In a large bowl, combine mayo, egg, soup, pepper, onions, and water chestnuts.
• Gently mix in crab, shrimp, and potatoes.
• Put into a 8 x 8 baking pan.
• Combine bread crumbs and butter and sprinkle over seafood mixture.
• Bake for 30 minutes.
• Serve HOT.

QUICK ROCKET SALAD

Steps:

• Whisk together the olive oil and balsamic vinegar in a large bowl. Add the cucumber, tomatoes, arugula, and alfalfa sprouts; toss to coat. Season to taste with salt and pepper before serving.

HEALTHIER POTATO SALAD

Steps:

• Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
• While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
• Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don't break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.

SEA ROCKET POTATO SALAD

Steps:

• Place potatoes in a large pot, and cover with water by 2 inches. Add 1 tablespoon salt. Bring to a boil. Reduce heat, and simmer until potatoes are tender when pierced with the tip of a paring knife, 10 to 12 minutes. Drain, and transfer to a large bowl. Let cool for 15 minutes.
• Toss potatoes with oil, mayonnaise, and vinegar. Season with salt and pepper. Sprinkle with sea rocket and sour grass; toss to coat. Serve immediately.