INGREDIENTS

1 kg potatoes – skin on
3 rashers chopped bacon
4 large spring onions finely sliced

Dressing
1 tablespoon plain flour
1 tablespoon sugar
1 tablespoon Dijon mustard
¼ teaspoon each of salt and freshly ground pepper
½ cup water
¼ cup of tarragon vinegar, (or other vinegar)
2 tablespoons chopped parsley

WARM POTATO SALAD

METHOD

  1. Cook the potatoes gently in salted water until almost tender. Drain well and allow to cool slightly. Peel if desired. Set aside.
  2. Fry the bacon on medium heat until crispy, remove from the pan and drain on paper towel. Add the spring onions to the bacon fat and fry until tender but not brown.
  3. Stir the flour, sugar, Dijon mustard, salt and pepper into the onions and cook for 1 minute until the mix is bubbly. Add the water and vinegar to the pan and cook for 3 minutes stirring constantly, or until the mixture thickens.
  4. Cut the cooked potatoes into cubes and fold into the mixture along with the bacon pieces. Sprinkle with parsley and serve.

Alternative dressing
Mix ½ cup of Dijonnaise with ½ cup of Aioli and fold in the cooked onion, bacon and cubed potato.

INGREDIENTS

500g Potato
1 small onion finely diced
1 egg beaten
1 cup plain flour

POTATO FRITTERS

METHOD

  1. Peel and grate the potatoes. Place in to sieve and squeeze out excess fluid. Put into a large bowl.
  2. Add the diced onion
  3. Add the beaten egg and mix in with enough of the flour to hold the mix together.
  4. Shallow fry in hot oil until medium brown the turn over and brown the second side.
  5. Drain on kitchen paper
  6. Serve hot.

INGREDIENTS

Makes a 900g loaf
75g DK’s Crimson Pearl pink potatoes
75g DK’s Midnight Pearl purple potatoes
75g Otway Gold yellow flesh potatoes
350g strong white flour
1.5 teaspoons dry yeast
Pinch of salt
25g butter diced
300ml warm water

Additions if desired: sautéed onion, grated cheeses, olives, sundried tomatoes, finely diced bacon.

POTATO BREAD

METHOD

  1. Wash the potatoes and cook whole in a large saucepan of salted gently boiling water for 15-20 minutes or until tender.
  2. Meanwhile, sift the flour and salt into a bowl, add the yeast. Rub in the butter to form fine crumbs. Divide equally into three bowls.
  3. Drain the potatoes and allow to cool enough to be able to handle then peel. Mash the potatoes well, keeping the three colours separate.
  4. While still warm add a single colour to a bowl of flour mix along with 100ml of warm water and mix together. Repeat for each colour of potatoes.
  5. Knead each mix for 5 minutes then return to the bowl and cover with a damp cloth. Allow to rise for about an hour or until doubled in size.
  6. Turn the doughs onto a floured surface and knock back. Carefully knead in any additions.
  7. Roll each mix into a long thick sausage. Lay the three lengths side by side and plait together.
  8. Lift onto a greased baking tray, cover with a damp cloth and allow to rise for 30 minutes or until doubled in size.
  9. Bake in a 220C preheated oven for 20 minutes.
  10. A topping of sautéed onion rings and grated cheese can be added before baking, or to avoid overcooking the onions, I add this just before baking is finished. (Brush the plait top with a little water to make the topping stay on)

INGREDIENTS

500g  red potatoes, cubed
35g pound smoked kielbasa or Polish sausage, sliced
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled

POTATO KIELBASA SKILLET

METHOD

  1. Steam Potatoes until tender; drain.
  2. In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
  3. Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted.