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Summer often equals salad when it comes to food, and in a hot country like ours, we want more than just dressed leafy greens. Months of scorching weather sees the need for more satisfying dishes that are palatable and easy to prepare even on the steamiest days.
Potato salad can be contentious. If you've ever endured a deli counter potato salad drowning in sweet salad cream, you'll know what I mean. I owe my potato salad recipe mostly to an old family friend, who showed me how to make it in the traditional German style when I was 16. It's this German influence that gives the salad two crucial elements. The first is pouring a hot vinegar and sugar mixture over the potatoes to infuse them with flavour. The second is fresh dill. Although my recipe calls for roasted potatoes, it's equally delicious made with boiled. So if you're loathe to turn the oven on when you go to make this, be assured that you'll still get excellent results using whole, unpeeled boiled baby potatoes!
Back in 2013 I took a trip to NZ to see my family. I had a glorious fortnight catching up with loved ones, driving to the top of the north island to see my favourite pottery studios, taking my then 5 & 3yo children to the black sand beaches of my childhood. 11 years later, my son's sole memory of the holiday was going to the cinema in Auckland to see Despicable Me. Typical. Except I'm not much better, because the memory I keep returning to is a glorious breakfast I had in Ponsonby - it was a plate of gingerbread spiced pancakes, stacked high and dripping with butter and syrup.
When I returned home I set about creating my own version and it's since become a family favourite. I like to serve these pancakes with whipped honey cinnamon butter. I've added the simple instructions on how to make it after the pancake recipe - try it and I swear you'll wonder why you ever bothered eating pancakes without whipped butter! |
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