Irish Farmhouse Salad
11 Aug 2010I’ll never forget the first time I visited the farm and met my future Irish family. R and I had planned a spectacular trip to the Amalfi Coast and decided it would be perfect to meet everyone before we took off on our holiday. I would fly into Ireland first and we would head to Italy from here.
After the grand introductions and formal-ish conversation in the sitting room, I was politely asked if I would like a bite to eat, and despite the fact that I was completely famished, I eloquently replied, “Sure, just a little something would be nice, thank you”. We made our way into the kitchen where Peggy presented me with a traditional plate of cold salad like the one pictured above. While I found this to be a slightly unusual offering, it was very charming and welcoming just the same. Since it was about six o’clock in the evening and therefore their traditional “tea” time, it meant that a cold salad or something similar would be entirely apropos on an Irish farm.
This comforting country plate consists of mashed potato salad, egg mayonnaise, sliced boiled ham, vine ripened tomatoes and perhaps a piece or two of warm brown soda bread *. We nibbled away while swapping sentimental stories and having a good laugh or two. Afterward, we shared a warm cup of tea and then retired for the night…the jet lag had prevailed.
*There are variations to this dish. Many people will add spring onion, cucumber, cole slaw or perhaps a bit of freshly sliced fruit.
Enjoy
Slan Abhaile,
Imen
Photo by Imen McDonnell. Assisted by Master Geoffrey McDonnell
Mashed Potato Salad
Ingredients:
6 white potatoes
1 cup mayonnaise
1 cup sour cream
1 tablespoon green onion, finely chopped
1 tablespoon fresh chives finely chopped
1 tsp flat leaf parsely, finely chopped
salt and pepper to taste
Preparation:
Place peeled and sliced potatoes in a large pot and boil for 20 minutes, or until tender. When potatoes are cooked, drain and let sit for 5-10 minutes to cool. Once cooled, add in mayonnaise, sour cream, green onion, chives, parsley, salt, and pepper.
Egg Mayonnaise
For the egg filling:
3 eggs
4 tbsp mayonnaise
1 tsp lemon juice
Freshly milled pepper
cayenne pepper
For the mayonnaise:
2 whole egg yolks
1 tsp Dijon mustard or mustard powder
280 ml ground nut oil or vegetable oil
salt pepper
2 tsp lemon juice or white wine vinegar
Preparation
Method for the mayonnaise 1. In a bowl whisk the egg yolks and mustard 2. Start to gradually pour in the oil a drip at a time very gradually, whisking after each go until it becomes think and emulsifies 3. Check the seasoning and add a spoon of lemon juice or white wine vinegar if needed. Method for the egg mayonaise 1. Boil the eggs for 7 minutes in boiling water 2. Remove form the pan refresh allow to cool and peel 3. Lay on a plate and pour over the mayonnaise 4. Finish with a sprinkle of cayenne pepper
Tags: farm to table, Farming, food, foodie, gooseberry, ireland, irish foodie, jam, traditional cooking