Old MacDonald's Potato Box Recipes
Rasols Salad Ingredients 450g/1lb waxy potatoes, such as new potatoes, cooked spring onions, finely chopped salted anchovies, roughly chopped pickled dill cucumber 1 hard boiled egg, roughly chopped cooked ham, cut into small cubes soured cream salt and pepper 1 tsp caster sugar 2 tbsp white wine vinegar horseradish, freshly grated Optional extras that can be added are an apple, finely chopped and/or cooked beetroot, diced Directions 1. Peel and boil the potatoes in slightly salted water until just cooked. Drain and allow to cool to room temperature. Cut the cooked potatoes into chunky cubes and place into a round-bottomed bowl.2. Add the spring onions, anchovies dill pickle, egg, ham and the remaining ingredients, except the soured cream.3. Mix in the ingredients gently to the room temperature. With the potatoes being at room temperature this will allow the flavours to blend and develop, being careful not to break them up.4. Check and adjust the seasoning according to taste.5. When you are ready to serve the dish, beat the soured cream in a separate bowl to break it down slightly, then fold in the potato mixture, adding more for a slacker mixture or less for a dryer one. Don t mix in the soured cream too early before serving as it will thicken and set.6. Pile into a serving dish and sprinkle with a little more chopped spring onion.

Old MacDonald's Potato Box Recipes

Rasols Salad

Ingredients

450g/1lb waxy potatoes, such as new potatoes, cooked
spring onions, finely chopped
salted anchovies, roughly chopped
pickled dill cucumber
1 hard boiled egg, roughly chopped
cooked ham, cut into small cubes
soured cream
salt and pepper
1 tsp caster sugar
2 tbsp white wine vinegar
horseradish, freshly grated
Optional extras that can be added are an apple, finely chopped and/or cooked beetroot, diced

Directions

1. Peel and boil the potatoes in slightly salted water until just cooked. Drain and allow to cool to room temperature. Cut the cooked potatoes into chunky cubes and place into a round-bottomed bowl.2. Add the spring onions, anchovies dill pickle, egg, ham and the remaining ingredients, except the soured cream.3. Mix in the ingredients gently to the room temperature. With the potatoes being at room temperature this will allow the flavours to blend and develop, being careful not to break them up.4. Check and adjust the seasoning according to taste.5. When you are ready to serve the dish, beat the soured cream in a separate bowl to break it down slightly, then fold in the potato mixture, adding more for a slacker mixture or less for a dryer one. Don t mix in the soured cream too early before serving as it will thicken and set.6. Pile into a serving dish and sprinkle with a little more chopped spring onion.