Better then your average potato salad
Nothing goes better with a sausage BBQ then potato salad. This is a nice, light summery one that you're friends and family will love, which can be a good thing-but also a bad thing if they demand you make it for every occasion!!
You will need...
2kg of washed chat potatoes
1/2 lemon, finely zested and juiced
1/4 bunch of dill
1/4 bunch parsley
1/4 cup capers (or more if you like!)
1/2 spanish onion
1/2 cup cornichons (again, more if you like!)
For the aioli dressing...
2 egg yolks (i use smaller, free-range eggs, but if you use larger eggs one yolk should suffice)
1 clove garlic
1 Tbs lemon juice
1 tsp white wine vinegar
1 tsp Dijon mustard
salt and pepper, to taste
1 cup vegetable oil
2 tbs luke-warm water
Method...
1. Cook the potatoes the night before by bringing a pot of salted water to the boil, then placing them in whole* and cooking until just soft (check with a sharp knife-if you put the knife in and it slides straight out then its cooked, but it the potatoes are starting to split then chances are they are overcooked) leave them to cool in the fridge overnight.
2. Make the aioli by finely chopping the garlic and then adding to your egg yolks with the vinegar, lemon juice, mustard and salt and pepper. Whisk these ingredients together until they start to become light and fluffy.
3. While continuously whisking, slowly pour in the vegetable oil. If you have a kitchenaid or food processor you can use this to work more quickly. But you still need to gradually add the oil to make it emulsify** Once the oil has been added, the mix can be quite thick, so add one tbs of water and see how the mixture is- you want it to be able to hold ribbons in the top if you drizzle it with your whisk. You may not need to add any water, or you may need to add all of it.
4. Prepare the salad by quartering the potatoes, thinly slicing the onion, cutting the cornichons into rounds and chopping up the capers. Roughly chiffonade the herbs and add all the ingredients together. Add a heaped spoonful at a time of the aioli, and only add enough to just lightly coat the salad. Finish by adding the lemon zest and juice and stir carefully so you don't break up the potato.
*By cooking the potatoes whole, with the skins still on, they will hold their shape and this will stop them becoming waterlogged. Always cook chat or new potatoes from a hot water start.
**If your aioli splits and looks a bit like scrambled eggs, you can try to bring it back by adding a tsp of warm water and whisk furiously, if that doesn't work your best bet is to start from scratch.
You will need...
2kg of washed chat potatoes
1/2 lemon, finely zested and juiced
1/4 bunch of dill
1/4 bunch parsley
1/4 cup capers (or more if you like!)
1/2 spanish onion
1/2 cup cornichons (again, more if you like!)
For the aioli dressing...
2 egg yolks (i use smaller, free-range eggs, but if you use larger eggs one yolk should suffice)
1 clove garlic
1 Tbs lemon juice
1 tsp white wine vinegar
1 tsp Dijon mustard
salt and pepper, to taste
1 cup vegetable oil
2 tbs luke-warm water
Method...
1. Cook the potatoes the night before by bringing a pot of salted water to the boil, then placing them in whole* and cooking until just soft (check with a sharp knife-if you put the knife in and it slides straight out then its cooked, but it the potatoes are starting to split then chances are they are overcooked) leave them to cool in the fridge overnight.
2. Make the aioli by finely chopping the garlic and then adding to your egg yolks with the vinegar, lemon juice, mustard and salt and pepper. Whisk these ingredients together until they start to become light and fluffy.
3. While continuously whisking, slowly pour in the vegetable oil. If you have a kitchenaid or food processor you can use this to work more quickly. But you still need to gradually add the oil to make it emulsify** Once the oil has been added, the mix can be quite thick, so add one tbs of water and see how the mixture is- you want it to be able to hold ribbons in the top if you drizzle it with your whisk. You may not need to add any water, or you may need to add all of it.
4. Prepare the salad by quartering the potatoes, thinly slicing the onion, cutting the cornichons into rounds and chopping up the capers. Roughly chiffonade the herbs and add all the ingredients together. Add a heaped spoonful at a time of the aioli, and only add enough to just lightly coat the salad. Finish by adding the lemon zest and juice and stir carefully so you don't break up the potato.
*By cooking the potatoes whole, with the skins still on, they will hold their shape and this will stop them becoming waterlogged. Always cook chat or new potatoes from a hot water start.
**If your aioli splits and looks a bit like scrambled eggs, you can try to bring it back by adding a tsp of warm water and whisk furiously, if that doesn't work your best bet is to start from scratch.
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