I love making potato salads in the warmer months. They’re a satisfying meal and keeps in the fridge for a few days so there’s always something carbolicious to chow down on whenever we’re feeling hungry. Plus, potatoes plus mayonnaise can’t really go wrong! 🙂 You can toss in whatever else you have, chopped peas and carrots, or chopped celery, etc. Plus, you can boost up the protein quotient by adding a tin of tuna. Here’s my potato salad that we threw together in a few minutes, then left for a few hours to chill.

Put 5 medium-sized chopped boiled potatoes, 4 chopped hard boiled eggs,
and a bit of red and yellow capsicum, and chives in a large bowl. Stir in
150g sour cream and 2 tablespoons of (full fat) mayonnaise. Add salt/pepper to taste.

Served chilled

The next day, with the potato salad chilled, we made some Caramelised Onion Tarts. We cheated and bought some Marks & Spencer yorkshire pudding bases. You’d think it’d taste really strange but it was actually pretty awesome. Plus, saved us a ton of time since these come ready-made and frozen! Actually though, we should’ve used sheets of puff pastry which would have made the tarts a little less dense and more crispy.

For our tarts, we had some with ham and cheese added, whilst others had anchovies and olives added. Both are a great combination because it gets a bit boring eating the same flavour, if you make ALL the tarts the same. It uses very simple ingredients, all of which is very easy to find in any supermarket, but actually looks pretty impressive. I’m thinking these would make fantastic canapes if we ever were to have a cocktail party with friends!

Slice 2 medium-sized onions and cook with 1/2 tablespoon butter and
1 large red chill (diced) for about 5 mins until soft

Add 1/2 tsp brown sugar and cook covered for another 5-10 mins until caramelised

I used Marks & Spencer yorkshire pudding bases, but you can also use puff pastry

Pop in a bit of the onion/chilli mixture

Add anchovies and sliced olives in some of the bases…

…and add shredded ham in the others

Top off with shredded cheese (we used mozzarella, cheddar and french emmental), and chives.
Bake at 180 celcius for 5-10 mins or until cheese has melted and tarts are golden-brown.

Piping hot out of the oven

YUMMY

Inside the anchovy and onion one, that Chris loved

Inside the ham and cheese one. Man it was goooooood..

Served with the homemade potato salad we made the night before