A new potato salad with mixed leaves, Killeen cheese and olives
June 1, 2012
The first of the Marc Michel’s baby salad leaves are in your bag this week and I ate them with this week’s new potatoes. It was just one of those days. Summery but not sunny, weekendy but still Friday…… you get the idea. This is one of those any occasion dishes. Could be lunch or with a piece of grilled fish or an omelette it could be dinner. Easy. I’m not in the mood to cook more than once these days.Except for desert that is. I’m currently fiddling with a recipe for a kind of jammy rhubarb and almond slice thingy. Recipe will follow if things go well.
So, the salad. Simple really. Boiled spuds, roughly chopped, with Greek olives, Killeen goat’s cheese, Marc’s baby leaves and a few chives sniped from the pot outside the back door. The dressing was a classic honey and mustard job with sherry vinegar but balsamic or red wine would do just as well.
A new potato salad with baby leaves, olives, chives and Killeen Goat’s cheese (serves 4 )
1k new potatoes scrubbed
2 big handfuls mixed baby leaves
150gr semi hard goat’s cheese such as Killeen
A handful olives - I used those shrivelled Greek black ones but it’s up to you
A few chives
A small handful pumpkin seeds toasted
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 heaped teaspoon wholegrain mustard
2 teaspoons runny honey
A pinch of Maldon salt crushed
Scrub the potatoes and bring to the boil then simmer until tender then drain and set aside to cool. Make the dressing by whisking all the ingredients together (or shaking them up in a jam jar!). Stone the olives and tear them up a bit. Dice the the cheese. When the spuds have cooled chop them into bitesize pieces and toss with the cheese, olives, pumpkin seeds and dressing. Lay on the salad leaves, top with some chives and serve.