Today I thought I would post my two stand by recipes for when I’m attending a barbecue or hosting one alongside my quiche which you can find here. I like to take something with me as I think it is only polite and it started with the potato salad and then the salsa was added. I try to make as many things as I can myself because if I’m honest I don’t have many things I think I’m good at but I like to think I’m fairly okay at cooking – or at least 00Steve thinks so! And since he is the main person I cook for that’s all that matters!
So first up is the salsa which I can tell you from recent experience works really well for a makeshift pasta sauce! Of course with courgette spaghetti it is even better! This makes around half a medium sized pyrex bowl full
- 1/2 punnet of cherry or plum tomatoes
- 3 decent sized shallots
- 1 whole red pepper (you can use yellow or orange too) if you are worried about the skin on the red pepper use roasted pepper from a jar
- 1 tsp smoked paprika
- 1/2 tsp hot chilli powder
- 1 tsp cayenne pepper
- 1 tbsp tomato puree
- 1/2 tsp basil
- 1 1/2 tbsp lemon juice
- 1 tbsp white wine or apple cider vinegar
- 1 tbsp balsamic vingegar
- 1/2 tbsp olive oil
It really is just a matter of finely chopping your shallots then mixing them with the lemon juice and the vinegar’s in a bowl. Quartering the tomatoes, and finely dicing the pepper. Mix it all together then add the spices, oil and puree. This obviously goes without saying but tasting as you go is a must because sometimes you want more spice and others not so much. It goes great on whatever you have grilling or even in a cheese sandwich and eaten with tortilla crisps!
Next up is the potato salad!
- 4/5 good sized potatoes or more if you are feeding the 500
- 3 spring onions
- 1 tbsp of wholegrain mustard
- 1 1/2 tbsp lemon juice
- 1 tsp English mustard powder – omit if you are gluten free
First of all peel your potatoes and dice into the size your prefer your potato salad to be and put on to boil, you want them to be fork tender; which is a fancy term for just to say soft!
Then drain and let your potatoes cool.
In a large bowl add the mustards and the lemon juice and give a good stir before adding the onion and the mayo. Now I haven’t given a measurement for the mayo as we all like things to be saucier or not so much; this allows you to find the right medium for you! I suggest adding a heaping spoonful first then folding in the potatoes gently so they don’t break up too much, tasting it and adjusting the flavours as your preferences.
But there you go two fairly easy sides that require minimal effort that will make others think you spent ages! If you make these please let me know! Which do you like the sound of the potato salad or the salsa?