Monday 8 December
Tonight we had the heel of the
roast beef we've been nibbling on for most of the week. Still delicious.
Since Barbara was working at home,
she could whip up a little potato salad in advance, inspired by our usual dressing for crudités.
Curried Potato Salad
5 medium yukon golds, boiled and
cooled
cut up and sprinkle with salt and
a little rice vinegar.
Mix up:
1 Tbsp. curry powder (adjust
depending on heat and age)
1 Tbsp. soy sauce
3 Tbsp. mayonnaise
2 Tbsp. diced red onion
a handful of cilantro (both leaves and stems, for crunch), chopped
Toss with potatoes; season with salt
& pepper.
A nice accommpaniment to the rich slices of beef and their juices.
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