Kitchen Content – Potato Salad

I’m a major lover of potato salad to accompany just about any meal in the Spring/Summer. This recipe I must credit to my friend Shawn, it’s been my go-to since he first sent it my way and instantly became my signature summer dish for any/every potluck I attended.

Spring is trying desperately to join us so I thought I’d continue to channel it by a pastel mani/pedi today and bbq ribs and potato salad for dinner tonight. C’mon Spring, I’m rootin’ for ya!

Feel free to try different variations – today I omitted the basil and just have dill and parsley in there and it’s still fantastic. Also let it be known I’m a big fan of high fat yogurt – full fat is the only way to go folks. Trust me.

potato salad

Serve this salad with a batch of your favorite barbecued ribs or chicken for an old-fashioned summer picnic. If desired, add 2 chopped hard-cooked eggs or 1/2 cup chopped red onion with the potatoes.

Ingredients:

3 lb. red potatoes, unpeeled

1/3 cup plain yogurt

1/4 cup mayonnaise

1/4 cup sour cream

1 Tbs. Dijon mustard

3 Tbs. fresh lemon juice

8 green onions, white and light green portions, 
  thinly sliced

2 celery stalks, finely chopped

3 Tbs. chopped fresh flat-leaf parsley, plus 
  parsley sprigs for garnish

3 Tbs. chopped fresh mint, plus mint sprigs 
  for garnish

3 Tbs. chopped fresh basil, plus basil sprigs 
  for garnish

Salt and freshly ground pepper, to taste

Directions:

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.

In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.

To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.

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Kitchen Content – East Coastin

My husband is an East Coaster – a Newfoundlander to be exact. I could go on and on about my love for both the East Coast and the people of the East Coast but I won’t, or at least not in this post. This post I’m focusing on one of my favourite East Coast meals.

I have been slowly trying to learn some of his mom’s recipes so I can incorporate them into our own family traditions and special occasions. This weeks special occasion was just that it was Wednesday, so why not? We’re both big fans of fish cakes and so we picked up a salt cod and called up Mr Content’s mom for her recipe and i gave it a go.

I do have to say that it’s really easiest to get recipes from Alice when you are standing right beside her while she’s making them because they are all in her head and she cooks and bakes on auto-pilot so when getting information over the phone we get instructions like ‘add a little bit of this’ as opposed to ‘add a table spoon…’ and ‘cook for a little while…’ instead of  ‘simmer for 15 minutes…’. So when in doubt I turned to the interweb to see what other recipes had to say about the matter.

Now Alice I know you are reading this and I am sure mine don’t compare to yours but I did my best and there were no leftovers so I think I passed the test! Also i made a couple of variations just to suit our preferences.

So first off – we went to Little Portugal and picked up a Salt Cod. The one we got was huge so i cut it in half and have the leftover piece in the freezer for next time. I put the fish in a bowl of water to start soaking the salt out – i changed the water after about an hour (you can visibly see the salt in the water at first)

fish cakes soak

Really you should soak the fish overnight but I forgot so after a couple of hours I put the fish in a pot with fresh water (again) and brought the water to a boil then let it simmer for 15 minutes or so, then repeated that process again. I got this tip from the interweb and it worked great. After the second boil I could flake the fish by hand – which is what you’re going for.

fish cakes salt

While the fish was soaking I was busy chopping potatoes and setting them to boil. (just like you would boil any potato – until tender, about a half hour-ish)

fish cakes boil

And I diced a couple of onions but instead of leaving them raw i sauteed them in a healthy does of butter until they turned a bit clear.

fish cakes sautee

Then I mashed the potatoes and added the satueed onion (butter and all, no need to drain) and mixed that all together. Then i flaked the salt cod into the mixture (remove any bones if necessary) by hand and mixed it all up together. There’s enough salt left over in the cod that you don’t need to add any more so i just cracked some fresh pepper into the mix and left it at that. Then i formed the fish cakes by hand – this is completely up to your own preference. Mr Content and I prefer them really crispy on the outside and proper potato-y on the inside so i made them round and thick for maximum pan contact (aka crispy exterior). Now Alice would have added flour to the whole mixture before forming the cakes but I found i didn’t need the flour, they stuck together just fine without. And then I fried em up in bacon fat. But you could use butter too and get the same result. I just like to fry anything possible in bacon fat when the opportunity presents itself.

Ta-Da! Newfoundland style fish cakes;

fish cakes

So here’s the ingredients, sort of;

  • About 6 to 8 white potatoes (depending on how you like your potato to fish ratio)
  • About half of a big slab of salt cod
  • 2 small yellow onions, diced.
  • Pepper to taste.
  • Some Butter for sauteing
  • Some more butter or some bacon fat for frying

Also I would like to add that in this quantity i ended up freezing half the cakes for a second quick fry dinner in the near future and we still had enough leftovers from the first fry to have for breakfast the next morning with eggs. Best breakfast ever. Trust me.

Enjoy!