If you roamed earth at the same time as Marcia Brady, fondue and teak veneer, then you would not be blamed for recoiling in horror at the mere mention of potato salad. Often appearing as unrecognisable dice submerged in mayonnaise or impossibly white cubes hailing straight from the can, early potato salads loomed large in glass bowls on buffets and at barbeques alike. Thankfully there was always a plethora of buttered bread-stick from which to extract ones ‘carbs’ allowing the menacing PS to be skilfully avoided.
Fortunately as we grew up, so did potato salad. In latter years it has been permitted to appear at the table wearing its skin and now dressed rather than drowned in mayonnaise. It now invites its friend texture along – so the salami crisps herself up for the occasion. And to ensure the two do not become so visually entangled as to merge into one, fresh aunt parsley attends in her contrasting manner as a wonderful chaperone for the dish.
Like us, ps has improved tremendously with age, so this weekend, build a giant bowl and treat everyone to some grown-up fare.
red-skinned potatoes (eg Desiree) – enough to fill a large bowl
a 250g whole pepperoni salami
1/2 a 235g jar of Thomy mayonnaise
juice of a lemon
cracked sea salt and black pepper
1/2 bunch continental parsley, roughly chopped
Put unpeeled potatoes in a large pot of boiling salted water and cook until tender (but not falling apart).
Drain and cut into small chunks and place in large serving bowl.
Thinly slice the salami and cut these slices in half (you may only need half of the salami).
Pan fry the salami until crisp. Drain on paper towel and then add to potatoes.
Mix together mayonnaise, lemon juice and salt and pepper and stir this dressing through the potato and salami mix.
Stir through the parsley and serve warm.
Postscript: serve your ps with the grill or barbeque of your choice but if you can rid your home of occupants, it’s the perfect solo fork and bowl couch meal.