Soup season is definitely upon us! This minted pea and potato soup can be on the table in under half an hour, making it a perfect mid week dinner option served with some crusty bread, or a delicious weekend lunch. The potatoes make it super creamy without even needing to add any actual cream, making it kinder on our winter waistlines too!
My love of potatoes is very well documented but to be honest I don’t make potato salad anywhere near as often as I should. I didn’t want a particularly creamy potato salad this time around, so went for a zingy honey mustard dressing instead for this potato bean salad. It’s fresh, light & super tasty!
My love of all things potato is very well documented, but that doesn’t mean that I’ve run out of ways to cook it! With this gorgeous weather we’ve been having lately I have been eating a lot of simple dinners mainly revolving around salads with haloumi or something similar. This spring potato salad is one of my new favourites, it’s tangy, fresh and ready in no time!
My love of making curries is fairly well documented around these parts, but for good reason! They are warming, delicious, easy to make and freeze well – what more could you want?! This potato and pea curry is about as simple as they come, but I don’t see that as a bad thing at all. Instead, the two veggies get to star in a creamy, flavour packed sauce, and you don’t have to worry about prepping a million different ingredients!
I found myself with an excess of potatoes from my veggie box delivery that needed using and immediately thought of Caitlin’s recent post on Mother Down Under of her potato salad recipe, and how it reminded her of her childhood, so I knew I had to make some as well.