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Linda's recipes

German Potato Salad

From: Linda McCartney’s Home Cooking, p. 75

As a tradition, my family always eats potato salad and sausages on Christmas Eve. It is a meal that can be prepared in advance and is ready whenever a meal is needed in between all the preparations for Christmas. There really was no other option than to try Linda’s “German” Potato Salad this year 😉 I do not know what makes this salad typical German, but I must admit that it is very similar to the potato salad my Mum taught me to make. As I usually prefer lighter dishes with less sour cream, I substituted the sour cream with yoghurt. For a fresher taste, I recommend adding some diced gherkins and two chopped shallots.

Vegan: Substitute the sour cream for plant-based yoghurt and make sure your mayonnaise is vegan, too.

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Egg and Cheese Salad

From: Linda McCartney´s Home Cooking, p. 73

A recipe I would not have tried out without my goal of cooking as many recipes as possible from Linda´s book. I only made 1/3 of the original recipe, but found it was enough for three. The salad is very rich with the cheese and the sour cream and makes a meal in itself. As recommended, I served it on a bed of lettuce and surrounded it with tomatoes- a good combination.

Variations: Instead of using only sour cream, substitute half of the sour cream with plain yoghurt.

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Beetroot and Celery Salad

From: Linda McCartney´s Home Cooking, p. 70

A surprisingly balanced and moreish salad– especially for somebody like me who always thought that uncooked celery is inedible. I think that the combination of the strong flavours of the beetroot and celery and the milder flavour of the egg go very well together.

Bowl with beetroot and celery salad
Beetroot and celery salad. Photo by Almut Späth CC AT-NC license

I have tried making this salad with lemon juice only, but find that the sharp acidity of the vinegar harmonizes better with the beetroot than the sour taste of the lemon juice. Therefore, I would prefer using either a combination of lemon juice and vinegar, or only vinegar.
Leaving the salad for at least an hour before serving helps the flavour develop. Add the sliced egg just before serving.

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Moroccan Carrot Salad

From: Linda McCartney’s Home Cooking, p. 76

A very colourful winter salad that makes you happy as soon as you look at your plate. It is packed with flavour and vitamins and can make a meal in itself.
I would suggest serving it as a starter just on its own, or with some pita bread and hummus as lunch.
The recipe serves 4 as main course or 8 as a starter.

Plate with Moroccan Carrot Salad
Moroccan Carrot Salad. Photo by Almut Späth CC AT-NC license

Variations

Leave out the onions and use 1tbs of honey (and optional 1 tsp of mustard) in the dressing.
Oranges can be substituted for chopped apples or pears, and currants for chopped dates or dried apricots.
For a milder flavour of the original recipe, try using a shallot instead of the onion.