a very sim­ple pota­to sal­ad for your Fourth

Drum­roll… the inau­gur­al pho­to and recipe for my dar­ling new blog.  This is noth­ing more than an exper­i­ment, real­ly, in order to post a link to Face­book, the quick­est way I could think of to get every­one to vis­it and ooh and ahh over the changes.

Thank you again, dear Julian, for your bril­liant exper­tise in bring­ing my new, improved “Kris­ten in Lon­don” to fruition, and most of all for the RECIPE INDEX!  Some­where in there is a pota­to sal­ad already, but then, as Abra­ham Lin­coln said (or should have), “You can nev­er have too many pota­to sal­ad recipes.”

Fourth of July Pota­to Salad

(serves four)

1 large waxy pota­to per per­son, quartered

6 spring onions, sliced right through to the green bits

1/4 cup pine nuts

2 stalks cel­ery, sliced thin

1 stalk lemon­grass, out­er skin peeled and the stalk minced fine

dress­ing:

1 part lemon juice to 3 parts mayonnaise

driz­zle hot chilli oil

1 tsp. dried oregano

1 tbsp. Satay (peanut) sauce

juice of 1 lemon

hand­ful tiny Eng­lish watercress

Sim­ply steam the pota­toes and cut into bite-size pieces, then set aside to cool.  When cool, mix every­thing else but water­cress togeth­er, toss­ing gen­tly so as not to break up pota­toes too much.  Sprin­kle water­cress on top and serve.  Per­fect with pier­rade, grilled burg­ers, bar­be­cued chick­en, spicy wings… you name it.

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Gra­cious, it’s steam­ing hot here in Lon­don.  It was hot at the Lost Prop­er­ty sale, hot in the kitchen prepar­ing mac­a­roni and cheese for an ear­ly sup­per, and it will be HOT at school in the Great Hall for the year-end per­for­mance of “My Fair Lady.”  But unbe­liev­ably, one week from today will see us step­ping, hot, off a plane at Newark Air­port, ready for a sum­mer of fun.  So I can tak­en anoth­er week of Lon­don fun, and will prob­a­bly spend it all play­ing with my blog!