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Mustard potato salad, and a soup to make from the leftovers

I think both Alex and I are almost back to cooking in normal quantities after our catering adventures over the last few weeks!
But first, we have leftover mustard potato salad (I panicked and peeled far too many potatoes…). It’s delicious though, with a lovely mustardy tangy dressing, but eating the same thing too many times in a row can of course get pretty monotonous!
So as well as eating it as is, we’ve been trying to use it in other ways too.
Alex used some to make a frittata, with the ‘egg’ base being made from Follow Your Heart’s VeganEgg, which was very successful! The texture is very much like eggs, although you do need to add plenty of flavour.
I on the other hand, made soup. Of course!
It’s super simple, just using the potato salad as a base with stock, spinach and peas added. It’s a nice soothing flavour, and sufficiently different from the original recipe to keep things interesting. It’s definitely worth making more potato salad than you need so you can have the soup too!

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Mustard potato salad, and potato, spinach and pea soup

the potato salad serves 6, the soup serves 2
for the mustard potato salad
750 g potatoes, peeled and sliced about 0.5 cm thick
water for boiling
1 tbsp rapeseed oil
1 tbsp rice flour
150 ml water (use the potato water if you like)
35 ml apple cider vinegar
2 tsp dijon mustard
2 tsp grain mustard
1/4 to 1/2 tsp salt
a pinch of white pepper
1 1/2 tbsp sugar
1 tbsp finely chopped chives
1 tbsp finely chopped parsley
for the potato, spinach and pea soup
250 g ish of potato salad (2 portions from the recipe above)
600 ml vegetable stock
50 g frozen spinach
50 g frozen peas
a few chopped chives to garnish

Bring a large saucepan of water to the boil.
Add the peeled and sliced potatoes, bring back to the boil, and then cover and turn the heat down. Simmer for 5 – 7 minutes until just tender. It’s important not to overcook the potatoes, they will carry on softening a little when they’re in the dressing.
While the potatoes are cooking, make the dressing.
Heat the oil in a small saucepan and then add the rice flour to make a roux. Mix well until it’s all combined, and then cook stirring constantly for a couple of minutes.
Slowly add the water, beating after each addition to ensure the dressing is smooth.
Stir in the vinegar, salt, pepper, mustards and sugar and cook stirring often until the vinegar flavour has mellowed a bit. It should be quite sharp though.
Add the dressing to the potatoes and leave to cool.
Stir through the herbs before serving.

To make the soup, simply put the potato salad in a saucepan and add the stock. Simmer for about 5 minutes and then blend (I used an immersion blender).
Pop the soup back on the heat and add the spinach. Cook gently until it has defrosted. Next add the peas and cook for a further 2 minutes or so until everything is hot.
Serve topped with the chives.

By E. and A.

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Potato salad with roast fennel and peppers

Fennel is looking good in the shops at the moment, and I love the fresh aniseedy flavour. I also had some lovely little potatoes and a bunch of dill so it had to be potato salad for work lunches!

Here I’ve roasted some of the fennel, along with red and yellow peppers, to add a little sweetness as a counterpoint to the fresh crunchy raw fennel.

Along with kidney beans to make the salad more sustaining, it made a great lunch today.

Cooking the kidney beans with the potatoes for a couple of minutes does mean they don’t look as pretty in the finished salad, but as they’re softened they soak up the dressing really nicely!

Potato salad with roast fennel and peppers

Potato salad with roast fennel and peppers

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