The humble spud


The humble spud…we usually grab a bag of them at the supermarket and eat them roasted or perhaps mashed for the kids and don’t give them much more thought.


little hands inspecting a Kipfler



Digging up
our own potato crop last week was incredibly satisfying and also produced some
delicious meals.  I planted several
varieties and the most successful was King Edward.  I think this was mainly due to this variety being
planted in a better patch of soil.

I came up with this little salad after an impromptu Sunday dinner invitation to our neighbour’s property.


Scarsdale potato salad
  • A good handful of small potatoes (I used Kipfler)
  • A few baby carrots
  • A good handful of fresh salad and herb leaves (I used rocket, basil and oregano)
  • A few tablespoons of olive oil
  • Salt and pepper
  • A few nasturtium flowers, optional
  1. Place potatoes and carrots in a saucepan of water and bring to the boil. Simmer until just tender.
  2. Drain, return to saucepan and add some of the olive oil. Toss to coat potatoes and carrots and allow to cool.
  3. Combine potatoes and carrots with remaining ingredients in a large bowl, dress with extra olive oil if necessary.


November 26, 2011


  1. Reply


    November 17, 2011

    Another simple dish that even I could make – and I think I might. I LOVE Kipfler tatters…

  2. Reply

    fine and sunny

    November 18, 2011

    That looks delicious, love a good waxy spud boiled then squashed and roasted with a bit of lemon zest, garlic, olive oil, salt and pepper…..yum.

  3. Reply

    Paula C

    November 18, 2011

    What a delicious salad to have with a BBQ and a nice glass of wine.Nothing from the shops tastes as good home grown and I`ll bet there was some great sour dough as well…great stuff Jane

  4. Reply


    November 18, 2011

    Inspiration to grow some I think…I am not sure why I never have!

  5. Reply

    Jane S

    November 18, 2011

    Thanks for the feedback girls…Fine and Sunny's, I want your roast potatoes for lunch 🙂


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