Dudefood Tuesday: Tribute to Matt Preston

Easy and creamy potatosalad with yogurt and mayo dressing | insimoneskitchen.com

It will come as no surprise that this Dude is a big fan of Masterchef Australia in general and a very big fan of Matt Preston in particular. Of course this cooking contest  hosts a lot of macho dudes like Matt Moran, Marco Pierre White en even Gary and George are king of the kitchen in cooking terms.  And even Adriano Zumbo has something Dudey in a strange and sinister way when he smiles his evil laugh just before presenting a ‘mission impossible dessert’ by which all contestants abandon all hope. But literally the biggest dude is Mister Preston. Creamy potato salad | insimoneskitchen.com

I still recall the very first time I saw an episode of Masterchef (the first season) and got introduced with Preston. I just couldn’t stop thinking about a character straight from the Harry Potter movies, when I saw the giant all dressed in a green suit and pink choker. My, oh my, this man had a major attitude. But it turned out that my first impression wasn’t right at all.
Just two episodes later I learned that beneath his flamboyant exterior he was hiding an insanely intelligent person.
Preston really knows all the flavors of the world and his refined taste is literally world famous. Especially when one of the participants presents a dish and start to tell a bullshit story about it, to hide the fact that the messed up, he immediately comes with a story that describes the first moment he tasted that dish and a description of how it should taste. Have you ever tried to describe the taste of a dish? Than you know how hard it is, but Matt can do it like no other. When he tells you how a dish should taste, every single word makes you salivate. And gives you almost a precise idea of what he is eating or what he would have liked to eat.  It seems to me that when Matt tastes a dish he always takes a trip down memory lane. And bringing you along on that trip is an art all in itself.

Delicious potato salade a la Matt Preston | insimoneskitchen.com

So no wonder that I thought the Preston masterclasses, that started in season three, where the best thing ever. A major source of inspiration for creating simple cheats for simpifying recipes and of course for dudefood in general.

Everyone knows his famous cola chicken in the oven. And watch him microwave a cake in just a few minutes. And the list goes on. He is now already on his third cookbook and I love all of them (even though I still have to get my hands on the third one).

But enough about my fascination with mr Preston or you might think I am about to start a new religious cult of Matt Prestonians.

As promised to you earlier I will give tribute to Matt Preston with one of his recipes.
You might remember we did one before with his historical  chicken in cola recipe. But because you can never have too many recipes for totally delicious potato salad, that is what we’re serving today.

Easy to make potatosalad with a fresh dressing

Yield: 4-6

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

An easy to make potato salad whith a fresh dressing of yoghurt and mayonaise. Perfect for a side dish or a salad with a barbecue.

Ingredients:

  • 10 big potatoes, good waxy potatoes will do fine
  • 6 thin slices of bacon
  • 4 big eggs
  • 6 spring onions, very thinly sliced
  • 1 hand of chives, cut into small pieces (the easiest way is to use a scissor)
To make the dressing:
  • 150 gr mayonaise
  • 75 gr yoghurt
  • 1/2 tsp smoked and powdered paprika
  • 1 tbsp figs and dades vinegar or a sweet balsamic vinegar
  • salt n peppa

Directions:

  1. Boil the unpeeled potatoes for  15 to 20 minutes until they are done (test them by sticking a knife into the potato. If the potato falls from the knife they are done).Drain the potatoes and let them rest for a while. Remove the peel from the potato and then cut them into six pieces each.
  2. Meanwhile boil the eggs for seven minutes and put them in cold water. Peel the eggs an cut them in small pieces.
  3. Bake the bacon until crisp and let it drain on some paper kitchentowel. Then slice into small strips.
  4. Mix the ingredients for the dressing and add salt n peppa to taste.
  5. Take a big bowl and dunk the potatoes in. Pour the dressing over the potatoes and add bacon, spring onion and chives. Mix briefly to blend all the delicious flavors.

Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;) After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes. With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.

10 comments

  1. Oh, that looks so good I could eat it for breakfast!

    Cheers,

    Rosa

  2. Definite Dude Food Tom! looks fascinating/filling, my son would love it!!
    Keep up the food, Dude!

  3. I love Matt Preston too! He’s a lovely man even with the cravat. We were at a food festival together a couple of years ago and when the rest of us were all prepping food, he stopped every time a visitor asked for a photo or autograph. I used to think he was weird until I spent a day with him. 🙂

    This salad sounds wonderful!

  4. such an epic salad! Matt’s recipes are so great, he’s so creative.

  5. Pingback: Easy Peel Hard Boiled Eggs – Good Life Eats

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