Awesome Sides for the Holidays : Potato salad and Panzanella

It’s that time of the year when you have people over constantly and you are bound to run out of ideas where food is concerned. I find that I can stick to the same protein as long as I change up the side dishes. That way the meal is different everytime and I just adjust the seasoning of the protein.

Two of my favourites this season have been my Potato salad with Sour cream and spring onions and the most fragrant and flavourful Panzanella (bread salad) I’ve tasted in years.

Both are incredibly easy to make and I know you don’t have time to read through an entire post, I mean you’re probably already getting everything ready for Christmas lunch / Dinner. So here are the recipes :

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Potato salad with Sour Cream and Spring onions/chives: (Serves 8-10)

2kgs baby potatoes, cooked until soft and halved (allow to cool)
250ml (1 cup) sour cream
250ml (1 cup) cream cheese of your choice
1 garlic clove, crushed
50ml (about 3tbsn) cream/milk
1-2 cups chopped chives / Spring onions
salt & black pepper to taste
handful fresh parsley to serve

• Combine the sour cream, cream cheese and garlic. Add small amounts of cream until the desired consistency has been reached. I like it to be as thick as shop bought custard.
• Add the chives and seasoning and pour over the potatoes. Mix gently but thoroughly and  taste one of the potatoes. Adjust the seasoning and scatter with fresh parsley leaves. I leave it at room temperature for at least an hour before we are ready to eat it so the flavours really get a chance to mingle.

Panzanella (Italian Bread salad) (Serves 8-10)

4 cups bread, chopped into cubes or torn up (I used baguette but you can use any bread)
olive oil
butter
4 large red tomatoes, roughly chopped
2 cups cherry tomatoes, some halved and some left whole
2 cups fresh mozzarella (I could only find smoked but try to get the best you can afford)
1/4 cup olive oil
1/4 cup lemon juice
salt & black pepper to taste
fresh parsley or basil

• Melt the butter and oil in a large frying pan and add the bread. Allow to go nice and golden and crisp and remove from the pan. Allow the excess oil to drain and set aside.
• Combine the tomatoes and mozzarella and pour over the olive oil, lemon juice and seasoning. Add the bread and herbs and toss.
• If you want to make this salad ahead, combine all the ingredients except for the dressing and just add the dressing when you’re ready to eat.