Party Catering

I was recently asked to make potato salad and coleslaw for a party of 40. So as not to end up with the same old stuff I searched around for inspiration, and found it in herbs and Hugh Fearnley-Whittingstall. The following recipes are scaled down to serve 10-12 people.

Potato Salad

Adding dill to potato salad lifts it out of the ordinary, and be sure to use red-skinned potatoes.

5 lb red-skinned potatoes
1 red onion
handful of fresh dill sprigs, chopped
handful of fresh Italian parsley, chopped
4 tbsp Hellman's (for nothing less will do) mayonnaise
4 tbsp soured cream
4 tbsp 
1 tsp grated horseradish (or horseradish sauce)
salt & pepper
lemon juice

Wash the potatoes. Add them to boiling, salted water and cook for around 12 minutes or until they don't resist the knife when pierced. Meanwhile slice the onion and make up the dressing by mixing the Hellmann's, soured cream and seasonings (keeping aside a handful of dill and parsley to garnish the dish). Drain the potatoes, and immediately they are cool enough to handle remove the skins, cut into bite-sized slices and fold into the dressing with the onion. (While still warm the potatoes will absorb the flavor better.) Adjust seasoning, adding a few squeezes of lemon juice, and garnish with the remaining handful of herbs.

Asian-Inspired Coleslaw

1 medium white cabbage
4 large carrots
1 sweet onion
handful of fresh chives or spring onion
1-inch piece fresh ginger, peeled
large handful of fresh cilantro, chopped
1 cup lightly salted peanuts
2 tbsp sesame oil
2 tbsp groundnut oil
2 tbsp soy sauce
2 tsp honey
juice of 2 limes
black pepper
chili flakes

Put the sliced onion into a large bowl. Grate the carrot coarsely and add to the bowl. Grate the ginger finely and add. Remove any blemished or dry outer leaves from the cabbage, then quarter it, cut away the core and shred the leaves as finely as possible. Combine with the onion and carrot.

For the dressing, whisk all the ingredients together, making sure the honey is dissolved. Add chili according to taste. Add cilantro, leaving a handful aside for garnish.

Pour the dressing over the vegetables and mix thoroughly. Leave for at least 30 minutes to soften and absorb flavors.

Grind peanuts coarsely - a pestle and mortar are the best tools for this job - and fold into the salad. Garnish with remaining coriander (try including the green part of the spring onion or the chives too) and serve.

Hallowe'en Frighteners

Take a look at my special events recipes site for some Hallowe'en ideas, if you dare...

Jesse Grant Hester's Special Events Site