Creamy Potato Salad
Us Aussies are an interesting bunch! We come from such a range of backgrounds that our food traditions are incredibly varied. The humble spud is a basic ingredient that can be used in many ways and is used across many cultures and cuisines. I think the wonderful thing about the potato is that is such a great “vehicle” for flavour. It can be tweaked and twisted in so many ways that having a spud or two in the cupboard can mean you have many delicious dishes at your disposal.
A real winner is always a potato salad. It’s a classic. And there are so many ways to do it. If you have a favourite recipe or a family tradition in the way of potato salad you may prefer to just take the Combi-Steam cooking method used here as an alternative when you make your own recipe. That’s completely fine in my royal handbook. You know I always say that cooking is about creativity and freedom of expression. I’m really just here to offer some advice and hopefully a little inspiration. But, if you want to give this one a try I am sure that you will enjoy it. It’s great for a couple of days if you keep it in the fridge in an airtight container for a quick lunch, snack or side. And it’s the perfect party or bbq sharing dish.
Creamy Potato Salad
serves 6-8 as a side
Ingredients:
10 medium waxy potatoes (washed and cut into 1cm thick pieces)
6 XL free range eggs
¾ cup good quality whole egg mayonnaise*
¾ cup light sour cream
juice of 2 lemons
1 bunch chives (finely chopped)
1 heaped tbs dijon mustard (or seeded if preferred)
2 tbs Worchestershire sauce
6 spring onions (sometimes called shallots or scallions)
extra virgin olive oil
S&P
pinch smoked paprika to serve
Method:
Line the a perforated steamer tray with baking paper and spread the potato pieces onto it. Sprinkle with some salt. Lay the eggs gently alongside.
Place into the CombiSteam. Select the Steam function. Set the temperature to 100°C. Set the cooking duration to 20 minutes. Set a reminder or “bell timer” for 12 minutes.
When the bell timer rings remove the eggs with tongs. Immerse them in cold water until then potatoes are cooked.
Combine the mayonnaise, sour cream, lemon juice, chives, mustard, Worcestershire and ¾ of the spring onion in a mixing bowl. Season very well with S&P,. Taste the dressing and adjust flavours if necessary - it should be slightly too salty and slightly too tangy as the potatoes will take up the flavour.. (The dressing should be a thick pouring consistency - you can add some olive oil or a little water to thin it down slightly if needed) Remove around ¼ of the dressing and place into a separate small bowl. Set aside.
When the potatoes are cooked and tender remove from the CombiSteam. Allow them to cool for a few minute on the tray then add them to the bowl with the dressing. Toss gently to combine. Chop or slice the eggs and add to the potatoes. Cover with cling wrap and store in the fridge with the remaining dressing.
Remove salad and extra dressing from the fridge at least 30 minutes before serving.
Stir through remaining dressing, season with a little extra S&P and top with remaining spring onions and the paprika to serve.
Kitchen Notes:
*It's up to you if you want to peel your potatoes. I personally like to leave the skin on as it gives texture and also adds a little extra nutrition! Not to mention that I can't be bothered to peel. Just make sure they are nice and clean.
*There are many good quality whole egg mayos available in delis and supermarkets. Spending a little more here will make such a difference. Regular commercial mayos often contain high amounts of sugar and are not rich in flavour or texture. *Giving an exact cooking time for potatoes is virtually impossible as it will depend on the variety used and the size you have cut them into. Check them after 20 minutes and increase the time, checking regularly until tender through to the centre. Test more than one piece to make sure they are cooked properly.
*Bringing your potato salad to room temperature before serving will help to bring out the flavour and creamy texture.
*Taste your dressing and adjust the flavours to your liking. Feel free to add a little more lemon juice, mustard or herbs. Seasoning is so important. Remember that you are not just seasoning the dressing but also the potatoes too so a little more will make all the difference. *Recipe can be doubled or tripled if needed. Cooking times will not change with increased quantities.
Happy Combi-Steaming!
Yours in the kitchen,
The CSQ. x