Today I have another special guest for you – JJ from 84th & 3rd. JJ and I have been blogging friends for years and last year I finally got to meet her in person at Eat Drink Blog last year. It was way too short a meeting though. We must have a better catch up next time! JJ posts mouthwatering recipes and best of all, they’re all healthy but I’m not talking boring health food oh no. There’s nothing boring about chocolate peanut butter truffles or raw banana cream pie. Over to you JJ with a scrumptious looking Samphire and Kipfler Potato Salad. It’s my type of salad… lots of carbs!

 

Hi! I’m so thrilled to be here helping out while the lovely Claire is off on her adventures in my favourite city. It seems that everyone I know is currently on holiday, just got back from some wonderful trip, or is about to leave any day. This is not at all helping my itchy-feet-must-go-places-as-often-as-possible addiction, I think I need to get planning!

In the meantime though I’m here, kind of like a virtual holiday from my usual home over at 84th & 3rd!

As Claire is over in America-land enjoying summer at the moment, I figured a summery salad was just the thing to share. I never was one for thick mayo-laden potato salad and this version with buttery kipflers, rich roasted red capsicum, crisp samphire and a tangy mustard dressing is pretty close to perfect – in my oh so humble opinion.

It’s a good thing I made a big batch as both RJ and I couldn’t seem to get enough and saw it re-invented a number of different ways – including as a side for grilled fish at dinner; over rocket as a salad for lunch; and best of all quickly fried up in a pan and served with a runny egg for breakfast!

If you’ve never heard of samphire, it is a coastal native succulent that grows in marshes and rocky areas near the sea. It is becoming more popular in Australia as bush tucker and is also found widely in the UK. Samphire has a crisp salty bite and can be substituted with tender-crisp blanched green beans or asparagus. Some people steam it before eating but it is fine raw too, just give it a rinse in cool water first and snap off any woody bits.

Claire, I hope you are having a spectacular time. Eat lots of NYC tacos for me and I can’t wait to hear all about your trip when you return!

In addition to blogging at 84th & 3rd you can also find me on Facebook, Twitter, Instagram, Pinterest and Seasonal Sunday Lunch – what can I say, I get around…

84th & 3rd

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Ingredients

• 500 g small kipfler potatoes
• 50 g samphire, see notes for substitutions*
• 1 roasted red capsicum [bell pepper] sliced, approx 1/3 c
• 1/4 of a red onion, thinly sliced

To Serve

• 2 - 3 Tbsp Mustard & Vinegar Dressing

Instructions

1. Roast capsicum until skin is just blackened and blistered. Remove skin, seeds and stem, slice into thin strips. Rinse samphire and remove any woody ends, break apart any large pieces. Place red capsicum and any juices from roasting in a large bowl with the samphire and onion, set aside.
2. Boil potatoes until tender when pierced with the tip of a knife, roughly 25 mins or so. Drain and move to a cutting board. As soon as they are cool enough to touch, slice potatoes lengthwise in half [end to end], then slice each piece in half on an angle [side to side].
3. Place warm potato pieces into the bowl with the other ingredients, immediately drizzle over dressing and toss gently to combine. Serve with extra dressing on the side.

Notes

- Roasting capsicum: place on a foil-covered tray and roast under a high grill [broiler], turning every few minutes until skin is just charred on all sides. Remove and wrap in the foil to steam as it cools, this helps to loosen the skin. - Samphire: If you cannot get your hands on samphire, use fresh green beans or young asparagus instead. Simply slice on the angle and blanch for 30 seconds in the boiling water before you drain the potatoes. Add an extra pinch of salt to the salad when warm veggies are stirred through.