It was January when I last blogged. It was cold and the food was suitably wintry - Ukrainian food is good for riding out the coldest of months. Since then I've travelled, tasted and cooked my way around a very hot South Asia. I have lots of new recipes to share, but for now, something more homely - a goes with anything, easy to prepare potato salad.
Baba used to make this with salad cream. This is my version - and it has Baba's seal of approval. To ring the changes add diced cooked carrot and/or peas (which technically would make it a Russian salad)
Seves 6 as a side dish
500g waxy potatoes, preferably baby ones, skin on
Mayonaise (I use Hellmann's)
Next, rinse the salted onion under boiling water - you should be left with something softer and less harsh tasting. Drain well and add to the other ingredients. Add mayonaise (3 tablespoons, or enough to cover), salt, white pepper and a little chopped, fresh dill (not too much or it overpowers the whole thing). Mix well and top with the remaining egg segments, and a little more dill for colour. 
Baba used to make this with salad cream. This is my version - and it has Baba's seal of approval. To ring the changes add diced cooked carrot and/or peas (which technically would make it a Russian salad)
Seves 6 as a side dish
500g waxy potatoes, preferably baby ones, skin on
3-4 eggs
200g kubasa (ham or any other cooked salami is good too)
1/2 a white onion, finely diced
3 or 4 gherkins, cut in small dice
Mayonaise (I use Hellmann's)Salt and white pepper
Dill
Cover the onion liberally with salt and set aside (I put it in a small sieve). Boil or steam the potatoes, leave to cool, then cut into halves, or quarters, if large. Boil the eggs so they're hard (but not too hard) boiled (7 or 8 minutes is plenty) then leave to cool before cutting into six. Cook the kubasa in boiling water for 2-3 minutes, peel while warm, and cut into dice, then combine in a bowl with the potatoes, gherkins and 2/3 of the chopped egg.
Next, rinse the salted onion under boiling water - you should be left with something softer and less harsh tasting. Drain well and add to the other ingredients. Add mayonaise (3 tablespoons, or enough to cover), salt, white pepper and a little chopped, fresh dill (not too much or it overpowers the whole thing). Mix well and top with the remaining egg segments, and a little more dill for colour. 
