SHOPPING LIST: Cooking Skills: Potatoes 1, Chapter 8 (Soups, Salads and Cakes)

Floury potatoes for the soup and fishcakes, waxy for both salads. Tinned salmon for the fishcakes (the pink or red kind is fine).

Leek and potato soup (3 to 4 portions)
[ ] 2 tsp butter or olive oil
[ ] 2 leeks (about 300 g), washed and sliced
[ ] 300 g floury or all-rounder potatoes, peeled and diced
[ ] 700 ml hot vegetable or chicken stock
[ ] 100 ml milk
[ ] 1 pinch salt and pepper
[ ] 1 tbsp chopped chives

Warm potato salad (2 portions)
[ ] 400 g waxy potatoes, scrubbed and cut into 2 cm pieces
[ ] 1 tsp salt, for the water
[ ] 2 tbsp extra-virgin olive oil
[ ] 1 tbsp white wine vinegar
[ ] 1 tsp Dijon mustard
[ ] 3 spring onions, sliced
[ ] 2 tbsp chopped parsley or chives
[ ] 1 pinch salt and pepper

Classic potato salad (4 portions)
[ ] 500 g waxy potatoes, scrubbed
[ ] 1 tsp salt, for the water
[ ] 1 tbsp white wine vinegar
[ ] 3 tbsp mayonnaise
[ ] 2 tbsp plain yoghurt
[ ] 2 spring onions, sliced
[ ] 1 tbsp chopped chives
[ ] 1 tsp wholegrain mustard
[ ] 1 pinch salt and pepper

Salmon and potato fishcakes (2 to 3 portions)
[ ] 300 g floury potatoes, peeled and cut up
[ ] 1 tsp salt, for the water
[ ] 1 tin pink or red salmon (200 g), drained
[ ] 2 spring onions, finely sliced
[ ] 1 tbsp chopped parsley
[ ] ½ lemon, zest only
[ ] 2 tbsp plain flour, for dusting
[ ] 1 Lion-marked egg, beaten, for coating
[ ] 40 g dried breadcrumbs
[ ] 2 tbsp sunflower oil, for frying
[ ] 1 pinch salt and pepper

For the experiments
[ ] About 600 g more potatoes
[ ] Plain flour