If beef's the king of meat, potato's the queen of the garden world. -Irish Saying
Charlotte' is a very popular salad variety which produces pear-shaped, yellow skinned waxy potatoes with creamy-yellow flesh. They are full of flavour and delicious either hot or cold.
Potatoes were originally cultivated in Peru, South American. It didn't gain prominence across Europe until 1780's. Spanish explorers were the first Europeans to eat potatoes. Today, the potato is so common and plentiful in western diet.
Potatoes should be stored in dark, but dry places. Light will cause the formation of solanine on the skin of the potato. Though not likely to cause serious harm, green skinned potatoes can taste bitter and may result in temporary digestive discomfort. When confronted by green skin on a potato, simply peel it away. Keep as much of the rest of the skin as possible.
I am sending this to BSI-Potato hosted by Doggybloggy at Chez What?
- 500g Charlotte potatoesangiesrecipes
- 1/2 Lemon, juiced
- 1 tsp Dijon mustardangiesrecipes
- 1 stalk Spring onions, finely chopped
- Salt and freshly ground black pepper
- 40 ml Olive oil
- 75 g Ham cubesangiesrecipes
- Pinch of dried parsley
- Boil the potatoes in salted water until they are just soft. Drain and peel off the skin. Whisk together freshly squeezed lemon juice, mustard, pepper and salt in a bowl until the mixture is well blended, then start to slowly beat in the olive oil. Add in the spring onions.
- Dry fry the ham cubes over a low heat for 5 minutes and add the ham to the dressing. Thickly slice the warm potatoes and add to a serving bowl, then pour the dressing over. Toss to mix through. Sprinkle the parsley over before serving.