Ok, so my Achillies heel is spud salad. If I had just 3% less self control I’d be called Tubs Lardy, weigh 37 stone, be bed ridden and enjoy washing my self with a rag on stick…..but thankfuly I know the meaning and benefit of balance in diet and lifestyle which is why this Million Dollar Spud Salad means Achillies can sod right off……
This is another one of my ‘all in salads’ but don’t be fooled, this is a finely tuned instrument that takes potato salad out of the typical ‘goop’ category and into the ‘assault on the senses battle arena – salty, piquant, creamy, spicy, crunchy and zesty…..in short…your face will turn inside out with delight after this especially when you serve it up with my Might Pork Pie.
What you need (serves 4 as a side)
8 medium Italian white spuds
2 tsp lemon pepper
1 tsp Fennel seeds
1 small head of broccoli
8-10 sundried tomatoes
6 firey raddishes
1/4 of a small red cabbage
Squeeze of lemon juice
Cook the spuds in well salted water, when done cut in half and keep warm.
Shred the broccoli, red cabbage and sundried tomatoes. Finely slice the raddish then add all the veg to a bowl.
Season the potatoes with salt, lemon pepper, and crushed fennel seeds then lug over some olive oil and the lemon juice. Give this a gentle mix up then add to the shredded veg and give another mix.
Add to a serving plate and go get that Pie I mentioned!!
6 thoughts on “Million Dollar Spud Salad”
Fantastic colours big man. Love it.
‘Christmas tree’ cooking Conor!!
That looks astonishingly delicious!
Ha, ha!! Thank you – it was! I recently discovered lemon pepper and I think I now have an addiction I might need to curb!!
The recipe and the pictures don’t match, unless your “italian white”s have an very odd shape, and slicing and shredding are identical.
Your life must be so fucking empty Brian……..remember – slice up the arm never across.