SALADS | 21 POTATO SALAD Serves 8 4 large potatoes, washed but not peeled 3 green onions, sliced thin *Saba’s French Dressing with spicy white vinegar Handful of chopped parsley 2 dollops of mayonnaise (Optional) 1 Tbs chopped capers 1 large chopped onion Ground black pepper Good squeeze of lemon juice Cooked peas and carrots (Optional) Boil potatoes in their jackets until cooked but not mushy. Cool, but while still warm, skin potatoes and dice into large pieces. Add green onions and sufficient Saba’s French Dressing to seep potatoes. Leave for at least an hour to absorb flavours. The salad can be served like this, with a sprinkling of chopped parsley to add colour. If you want, just before serving, add mayonnaise, lemon juice, pickled cucumbers, peas and/or diced carrots. *SABA’S FRENCH DRESSING From A Potpourri of Memories 1 tsp salt ½ tsp freshly ground black pepper 1 tsp dry Colman’s mustard/ 2 tsp Dijon mustard 1 clove garlic, crushed ½ cup cider/white wine vinegar ½ cup (canola) oil Combine first 5 ingredients in a wide-necked jar. Close jar and shake well. Add three ice-cubes and shake again. Add oil and shake well. Dip a lettuce leaf in the dressing and taste. Adjust ingredients accordingly. Keeps for ages
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