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With a dinner table full of saucy, greasy fares, Christmas is fattening. That doesn’t sounds appealing if you plan to
splurge on your appetite this season.
In your collection a Christmas recipes, find one that’s truly filling without that
much of those oily meat strands to chew.
To serve six, will need:
* 1 kilogram potatoes, about 6 large pieces, unpeeled
* 150 grams bacon rashers trimmed of rind and excess fat, chopped;
* 3 eggs
* 2 egg yolks
* Dijon mustard mayonnaise
* 3 green shallots, sliced thinly
* 1/3 cup snipped fresh chives
* 1 tablespoon Dijon mustard, to taste
* 1/2 cup olive oil
* 1 clove garlic, chopped
* 1 tablespoon fresh lemon juice
* salt and black pepper, freshly ground.
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Place the potatoes in a large saucepan, add cold water and bring to a boil over high heat. Remove the lid and boil for further 25 minutes. Test if the potatoes are cooked tender by piercing a skewer.
Drain of excess water and set aside to cool slightly. Peel and cut the boiled potatoes into large chunks. Place in a large bowl, cool to room temperature or refrigerating for 20 minutes.
Meanwhile, in a small saucepan half-filled with cold water place the 3 eggs and bring to a boil. Reduce the heat later and boil, uncovered, for further 8 minutes then drain and place under cold running water until cool.
Follow peeling and set aside. In a medium-size non-stick frying pan, cook the bacon until light golden and crisp. Place in a plate lined with table napkin to cool.
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To make the mayonnaise, blend egg yolks, mustard, lemon juice and garlic in a food processor. With the processor running, gradually add olive oil in a thin, steady steam and process until pale and thick and add salt and freshly ground pepper, to taste.
You may add small amount of extra mustard for more flavor. Transfer in a covered bowl
and refrigerate. (When kept in an airtight container, the mayonnaise will last in the fridge for up to 5 days.)
Chop the cooled eggs and combine with the bacon, chives and green shallots. Add the mayonnaise to the
potatoes, toss gently and taste and season well with salt and pepper. To serve, transfer half the potato-
mayonnaise mixture to a serving bowl and sprinkle with half the egg mixture.
Top with the remaining potatoes and
then the remaining egg mixture and perhaps a sprinkle of extra pepper. Anyway, this Christmas recipe is an ideal barbecue accompaniment.
Try some potato salad with a Dijon mustard
twist. Like it or love it, enjoy the bite of tartness and cheers to a bursting holiday!
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