Category: Potato Salad

Brazo Di Gitano – The Gypsy’s Arm

Cross my palm with silver and I will tell you tales of magic and wonder.  Or just keep reading ‘cos I cooked something really good!

GypsyI see, in your future a little taste of Spain….because today in a final piece of birthday indulgence, I bring to you The Gypsy’s Arm…aka The Brazo Di Gitano.

And what you may ask is the Brazo Di Gitano?  Well remember back at Christmas when my family took against me for bringing a Potato Salad Roll  to our Christmas festivities?  I felt then that despite their negativity it was my duty to bring the PSR to the world.  This did not start well.  My St Patrick’s Day Corned Beef PSR was an mitigated disaster.  But redemption is at hand with The Gypsy’s Arm. 

I LOVE this recipe.  And yes, I am yelling at you because it’s that good. It’s like someone took every lovely taste of Spain and mixed it together and then wrapped it up in potato.  And mayo.

Gypsy's Arm
Gypsy’s Arm

 Why a Gypsy’s Arm?  I have no idea.  But when something tastes this good why question it?  I found the original version of this recipe in Anya Von Bremzen’s The New Spanish Table which I thought was an amazing book even before I discovered it had a potato salad roll.

New Spanish TableSo what’s so good about this recipe?  Well, potatoes and mayo…

 But also tuna, tomatoes, olives, capers, red onions and anchovies.  And to make things even better, I added some avocado to mine, hence the greenish tinge. 

Gypsy's Arm2The flavours of this dish took me right back to a trip to Barcelona a few years ago.  It really is Spain on a plate.  And so easy.

Make your mashed potato and spread out on a tray.

 Gypsy's Arm3I left mine a bit chunky so it was still a bit like a regular potato salad.  Then put your tuna filling on  top.  Spread to the edges.

Gypsy's Arm4Then, shake, rattle and roll!!!

Gypsy's Arm5Don’t worry if it cracks a little, or a lot, you can just press it together.  Plus you will shortly be adding your mayo (and avocado topping) so small cracks won’t matter.

Then, channel your inner Gaudi and decorate the outside of roll as you see fit. 

Gypsy's Arm7
Gypsy’s Arm7

 Trim the edges so you have a nice clean line before serving. 

Gypsy's Arm6Eat and transport yourself back to the streets of Barcelona…


Barcelona Barcelona4 Barcelona Gaudi Barcelona1 Barcelona - Casa Batllo 4 Barcelona - Casa Batllo Barcelona3 Barcelona2Have a great week!  And there are only 2 days to go for the Birthday giveaway.  Subscribe or get one of your friends to subscribe to win a fabulous vintage cookbook.  Prize drawn on Monday!

 Recipe Card

Gypsy's Arm
A potato salad roll that transports you to Spain with every delicious bite.
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  1. 900g / 2 pounds medium-size Yukon Gold potatoes, unpeeled
  2. 3 tablespoons milk
  3. 2 tablespoon extra-virgin olive oil
  4. Coarse salt (kosher or sea)
For the Roll
  1. 180g oil packed tuna, drained and flaked
  2. 1 medium-size tomato, finely chopped
  3. 1/3 cup sliced pimiento-stuffed olives, plus more for decorating the roll
  4. 6 to 7 piquillo peppers (from a can or jar),
  5. 8 to 10 oil-packed anchovy fillets
  6. 1 tbsp capers
  7. 1/2 red onion, finely diced
  8. 1/4 cup minced fresh flat-leaf parsley
  9. 6 sliced pickled jalapeno peppers(optional) plus more to garnish
For The Topping
  1. 1/2 cup mayonnaise
  2. 1/2 avocado (optional)
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon fresh lemon juice
  5. 1 large garlic clove, crushed with a garlic press
  6. Dash of tabasco (optional)
For The Decoration
  1. Sliced olives,
  2. Slices of Piquillo Pepper
  3. Anchovies
  4. Pickled Jalapenos
  5. Diced Tomatoes
  1. Boil the potatoes until tender, about 30 minutes. Let potatoes cool and then peel.
  2. Combine in a bowl with milk and olive oil and mash until fairly smooth. Season with salt to taste.
  3. Cover a large baking sheet with waxed paper. Spread mashed potatoes onto waxed paper in a thin rectangle approximately 30cm x 15cm.
  4. Mix the tuna, tomato, olives, capers, red onions, piquillo peppers, and parsley together. Then spread this mixture over the mashed potato. Spread out to the edges as much as possible.
  5. Season with salt and pepper.
  6. Starting at the long end, roll the potatoes up jelly-roll fashion, using the paper to shape the roll without catching the edge of the paper in it. When roll is finished, slide the paper out from under it. Pinch together any tears in the potato roll.
  7. Combine mayonnaise, avocado, olive oil, lemon juice and garlic in a small bowl. Whisk to mix and season with salt to taste. Spread the mayonnaise mixture all over the roll and decorate with piquillo peppers, anchovies,tomatoes, capers and olive slices. Place the roll in the refrigerator to chill for 2 to 3 hours. To serve, cut the roll into thick slices.
  8. Enjoy!
  1. You can vary the ingrendients to suit your taste. Love anchovies? Add some to the filling. Hate 'em? Leave them out altogether!
Adapted from Taryn Fryer
Adapted from Taryn Fryer
Retro Food For Modern Times
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When Irish Eyes Aren’t Smiling

 I wanted to make something really amazing for St Patrick’s Day and when I say something really amazing what I mean is an Irish Potato Salad Roll. And you all thought I was joking when I said I was going to make the PSR into a thing!!!

So, I found this recipe for an Irish Potato Salad – this baby has potatoes, cabbage and corned beef.  Faith and Begorrah, could you get more stereotypically Irish?

I was so excited I played some Mumford and Sons and did a little impromptu Riverdance around the dining room. 

Irish Potato Salad Roll here I come!!!!

Irish Potato Salad Roll
Irish Potato Salad Roll

 The Luck of The Irish Part 1

 The first problem arrived when I could not find celery seed in either of my two local supermarkets.  Minor Detail.  I have celery salt.  And celery.  How much flavour is the seed going to add anyway? 

 The Luck of The Irish Part 2

 I”m just going to come out and say it.  Corned beef is disgusting.  Maybe I bought the wrong sort of stuff but it said Corned Beef on the tin:

Corned Beef 1The recipe said to cube it, so I assumed it was going to be kind of like Spam i.e. able to be cubed. What I did not expect was this disgusting gelatinous fatty mush which almost made me gag.  There were also big chunks of fat left in the bottom of the can. 

DSC02545And it smelt really bad.

My original plan was to cook the corned beef, onion and cabbage together, then make a kind of chunky mash with the potatoes, mayo and pickle and swiss roll them together and serve it cold. 

Having seen the corned beef cold put me right off though so that plan went out the window. Mine was going to be a warm salad.

The Luck of The Irish Part 3

So, I started cooking my corned beef and onion and….oh, god, this bit did actually make me gag.  There was something weird in the meat.  Initially I thought it was one of those lumps of fat.  Except it didn’t melt. 

It looked like a piece of skin.  This picture does not even convey the disgustingness of this lump of….whatever the fuck it was…

 So, whilst I was dry heaving, the corned beef started to stick to the pan.  So I thought it might be a good idea to throw a glass of wine in there to deglaze the plan. Because wine makes anything better right?

Wrong.  This is how doomed this dish was,  Adding the wine just made a very fatty, milky, winey, even more stinky liquid rise to the top.  This was so incredibly gross it’s kind of making me throw up a little in my mouth just thinking about it.

The Luck of The Irish Part 4

In the end I plated it up by making some chips with the potatoes and making a stack.  Potato, corned beef, potato, mayo and chives, potato, corned beef, mayo and pickles.

Irish Potato Salad Roll2
Irish Potato Salad Roll2

 The Luck of The Irish Part 5

If this was a Hollywood version or even a reality tv show, right about now, I’d saying something along the lines of “You know, when I plated this up, despite all the set backs, despite all the trials and tribulations, this tasted fantastic….best thing I’ve ever eaten”.

Irish Potato Salad Roll 4
Irish Potato Salad Roll 4

 It was nothing like that.

It definitely wasn’t the worst thing I’ve ever eaten.  Then again, I ate bugs in Cambodia.  It was the definitely worst thing I’ve eaten this year.  And this is the gift that keeps on giving, not only did it leave a layer of grease in my mouth that survived at least two tooth brushings  but even though I had the extractor fan on for the longest time, the day after I made this, there was still a fug of corned beef and cabbage through my entire house.

Hmm…maybe this really did need the celery seed.

Epic fail.

Sorry people of Ireland. I tried.

And my head told my heart
“Let love grow”
But my heart told my head
“This time no, This time no

 But never fear…just like a benevolent Colin Fassnidge on My Kitchen Rules, I’m giving myself a redemption round. 

 And this time, it’s something not even I can fuck up.   Roll out the barrel of Jameson’s…next up…we’re having an Irish inspired cocktail.  Please let it be fabulous…or you know…just better than this.  Otherwise, I might have to strategically vote myself out….

How do you plan to celebrate St Patrick’s Day? If at all? 

What’s the worst thing you’ve eaten this year? Ever?

What are your thoughts on strategic voting – MKR or anywhere

Have a great week! 

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The Potato Salad Roll That Rocks!!!

 I think this recipe is awesome!

Sadly, I am currently alone in this. 

But I have a dream.  And that dream is to bring the potato salad roll to the world. 

Hmm,so  I guess I can cross that one off the list and bask in the smugness of a goal for 2015 achieved. And it’s only January 2nd!!!! 

But before we get to the Potato Salad Roll…


I’m sure better bloggers than me really think about the  messages they want to send when they post their first post of the year…you know, those super organised people who have a theme and a word for the year?  And the first post reflects that dream and vision? 

I wish I was one of those people.  I really do.  Because I pretty much know everything I’m going to write about this  month and believe me…if we were going to run a theme around January, it would have to be supercalifragilisticexpialidociouslly insane. 

Although…maybe getting the crazy out at the start of the year is a good thing.  Maybe by the end of the year I’ll be ever so high-brow and Julie and Julia-ing the Larousse Gastronomique…

Yeah, I doubt that too.  But you never know…I do own a copy….

 Bookshelf2And the highly observant of you will notice that it is also still in it’s plastic wrap….

So…the potato salad roll.  Hands up how many of you thought this would be potato salad in a bread roll? 

Yep, that would be about all of you. Because that would make sense.  But remember when I said this month was going to be all about the crazy stupid?  I don’t even know where to start with this but they say a picture paints a thousand words so, world, here is the potato salad roll…

Potato Salad Roll
Potato Salad Roll

 Yeh, it’s kind of a Swiss Roll of Potato Salad.  Except without the jam.  Not even I’m that weird. 

Potato Salad Roll
Potato Salad Roll

 Basically, it just a potato salad rolled into a log with the dressing on the outside.

Which in no way explains the absolute spontaneous hatred my family felt for it when I brought it for Christmas.  The comments ranged from “What the fuck is that? ” to “Who laid the big white poo in the middle of the table?”

I tried to explain that it was potato salad. Comments ranged from

“Not in my world”


“No. It’s not.  Potato salad looks and is, delicious.  That looks like a big white poo”.

And then there was:

“Why can’t you make normal potato salad? Are you on drugs?  I saw a documentary on people taking ice…do you have a problem with methamphetamines?”

I saw the exact same documentary. 

There was a  man injecting himself in his penis because “it was the only good vein he had left”.  ‘

I made a slightly off beat potato salad.

I’m struggling to find the connection. 

I was the only person who ate the potato salad roll on Christmas day which was a real shame because despite it’s rather unconventional appearance it was a damn good and tasty potato salad. 

Potato Salad Roll 3
Potato Salad Roll 3

On Boxing Day, I made a roll within a roll by wrapping part of the original roll in prosciutto and the same people who has scoffed at the original roll could not wolf it down fast enough. 

Go figure….

Potato Salad Proscuitto Rolls
Potato Salad Prosciutto Rolls

 It was kind of nice to end the year with a badly written retro recipe.  It’s been a long time between drinks for one of them. 

Potato Salad Roll Recipe
Potato Salad Roll Recipe


First line.  Prepare the gherkins, parsley, pimento, eggs and onion…

Onion? What onion?  Would that be one of those special invisible onions that don’t appear in the ingredient list?  And what I am I supposed to do with my half a cup of diced celery?  Use it to pelt my ungrateful family to death?

Despite the shortcomings of the recipe, I am utterly obsessed with the idea of the potato salad roll.  I already have two more versions in my head which I will make and post some time in the future.   Maybe I will make 2015 the year of the Potato Salad Roll….huh…maybe I am, albeit unwittingly,  one of those people who have a theme.  And a vision. 

I mean, yeah, I totally am.  This was all planned.  Months in advance….

I will be spending my week preparing my potato salad roll vision board. 

Have a fabulous one whatever you do!!! 

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Potato Salad Roll
A quirky potato or hate the presentation, you will definitely love the taste.
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  1. 4 cups hot cooked diced potatoes. This needs to be a fairly small dice, about the size of your little fingernail.
  2. 1/2 cup diced celery
  3. 3 tbsp chopped gherkins
  4. 2 tbsp chopped parsley
  5. 1 red onion, finely chopped
  6. 2 tbsp chopped stuffed olives, plus more for decoration
  7. 2 chopped hard boiled eggs
  8. 3 tbsp olive oil
  9. 1 tbsp lemon juice
  10. Mayonnaise
  11. Salt and Pepper
  12. Chives to garnish
  1. Place the chopped gherkins, parsley, olives, eggs, celery, and onion in a bowl.
  2. Add the hot potato, oil and vinegar.
  3. Toss together and season to taste.
  4. Once cool, add a little mayonnise to bind. You want this mixture to be really quite dry.
  5. Turn out onto aluminium foil and shape into a roll.
  6. Chill at least 24 hours.
  7. Unroll onto a platter.
  8. Coat with more mayonnaise and decorate with chopped olives.and chives.
  1. To make the prosciutto potato salad rolls, cut a slice off the end of the potato salad roll, wrap in a slice of prosciutto that you have cut in half lengthwise. And roll it up.
  2. To make this vegan omit eggs and use Vegan friendly mayo! And prosciutto for you!
  3. This is also gluten and lactose free for my coeliac friends!
  4. To get the small dice you need for this, I found it best to slice the potatoes into rounds about the thickness you want and boil / steam these. Then cut them into the dice once cooked.
Adapted from Salads For All Seasons - Rosemary Mayne-Wilson
Adapted from Salads For All Seasons - Rosemary Mayne-Wilson
Retro Food For Modern Times
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