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[kittyface]

I'm really, really into mustard at the moment. I keep wanting more and more of it and it has to be hotter and hotter. I have a mustard dependency.

Comments

[phsycotic_realm]

I like cutting the mustard.

In other news, here's a handy cooking tip:

When scalloping potatoes, use heaps of seeded mustard.

[kittyface]

Seeded mustard is fabulous with potatoes. I make a kickass (well, I nicked it from Stephanie Alexander) potato salad with boiled potatoes, bacon, sour cream, dijon and seeded mustard and balsamic vinegar.

[willowsperil]

Ooh that sounds amazing, is is warm German Potato Salad by any chance?

[kittyface]

I'l have to check but I think she just calls it Potato and Bacon Salad. It's fucking kickarse. Would you like the recipe?

[kittyface]

AAHHAHAHA I'm too lazy to get up to get the book so I googled it and I found it on VOGUE. Irony.

Here it is:

Potato salad with bacon & sour cream

-500g waxy potatoes (nicola, desiree, pink fir apple or bintje)
-125g bacon, diced
-2 tbsp sour cream
-1 tsp Dijon mustard
-2 tsp seeded mustard
-1 tbsp red wine vinegar
-pinch of salt
-1 tbsp finely snipped fresh chives
-freshly ground black pepper (optional)

Boil potatoes until tender, then peel and cut into 3cm cubes and set aside. Fry bacon gently until crisp. Retain fat in pan and drain bacon on kitchen paper.

Combine sour cream, mustards, vinegar and salt, then tip into pan containing bacon fat, stirring to mix. Quickly add potato, lifting and stirring, and scatter with chives. Season with pepper & salt if you wish. Serve at room temperature.

[willowsperil]

Thanks for that, I'll try it out soon :D