Cook with What You've Got

In "Jam Today: A Diary of Cooking with What You've Got" author Tod Davies cooks with what she has and in her own way. Whether it's a meal alone, with friends and family, or even for the dog, she has great meals that will inspire you to look at your pantry in a whole new way.

Here's her advice for Potato Salad:

  • Enough potatoes for the amount of people you want to feed.
  • Boil, bake or steam them
  • Cut in any shape you'd like
  • Then put them in a big bowl and while they're still hot sprinkle them with white wine, or lemon juice, or a little light vinegar, even some chicken borth. They'lll soak this up and be tastier.
  • Now add chopped onion of any kind (chives, white mild onion, red onion, scallions, shallots, onion tops from plants in your garden)
  • And/or minced garlic
  • And as much chopped herbs as you like. Parsely for sure
  • Then one other mild herb like dill, basil or chervil (these you can chop and add at will)
  • Tarragon or marjoram is good too but use a lighter hand with these
  • Toss with dressing of your choice: Plain vinaigrette. Mustard vinaigrette. Mayonnaise. Garlic mayonnaise. Sour cream. Yogurt. A mix of both. Or yogurt and mustard if you're dieting.
  • Salt and pepper of course.
  • Serve hot, warm, or cold. On a bed of shredded lettuce is nice.

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