Pepperoni and Potato Salad

Standard

Potato salad: the age old stand by for casual parties, barbecues, family dinners.  A bad one is bland and dull and very uninspiring. A good one though can be a fabulous addition to a menu.

I love this one because it has a bit of spice, some un-potato-salad-like flavours, and the homemade aoli is gorgeous. It is worth the effort to make your own – and it really is easy.

Recipe

  • 1.5 kg baby potatoes
  • 125 g pepperoni
  • 2/3 c well drained sun dried tomatoes
  • 4 T pine nuts, toasted

Boil the potatoes until just cooked and cut into large chunks. Cut pepperoni into thin slivers and dice the tomatoes. Gently mix all ingredients together.

Basil Aoli

  • 3 egg yolks
  • 2 cloves garlic, finely crushed
  • 2 T freshly squeezed lemon juice
  • 3/4 c grapeseed oil
  • 1/2 c finely chopped fresh basil.

Beat egg yolks, garlic and juice in a medium sized bowl until smooth. Gradually beat in the oil, initially a few drops at a time.  Once you’ve added about 1/3 of the oil, you can add the remainder in a fine stream as you beat the mixture. Stir in the basil.

Adapted from Salads / Australian Women’s Weekly. Sydney: AWW Home Library, 1992.

 

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

One response »

  1. Jen, another excellent recipe! I have never prepared pepperoni in potato salad. What a great idea! The mixture of pine nuts, pepperoni, and sun dried tomatoes looks delicious!

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