Recipes
Egg and Potato Salad with Salsa Verde
Add some zest and zing to your plate!
This versatile salad can be served alongside your favourite meat or fish dish and makes a handy, hearty addition to any Christmas lunch or dinner. The potato and egg provide the perfect base while the herbs, vinegar and onions add a flavourful zing.
Makes: 6 side servings
Ingredients
For the Salsa Verde
- 20g finely chopped flat leaf parsley
- 3 anchovy fillets, finely chopped
- 1 tablespoon capers, roughly chopped
- Grated zest of 1 lemon
- ⅔ cup olive oil
- 4 tablespoons red wine vinegar
- Pinch of salt flakes to taste
For the Quick Pickled Onions
- 300g red onions, thinly sliced
- 1 cup (250ml) water
- 100ml red wine vinegar
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 bay leaf
- 1 tablespoon sugar
- 3 teaspoons fine salt
For the Salad
- 1 kg waxy or all-purpose potatoes, washed
- 50g fine salt
- 1.5 litres water
- 6 hard boiled Yallamundi Organic Eggs, peeled and sliced into halves or quarters
- 4 – 5 radishes, sliced
- Salt and pepper to season
- Olive oil for drizzling, if desired
Method
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Salsa Verde
Mix the ingredients together and set aside.
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Quick Pickled Onions
Combine all the ingredients except the onions in a medium sized saucepan. Bring to a boil and simmer for 3 minutes to draw the flavours out of the herbs and spices. Remove from the heat. -
Place the thinly sliced onions in a clean jar and pour the pickling liquid over the onions so they are submerged. Set aside and allow to cool to room temperature for at least an hour before using. Once the pickled onions are at room temperature you can store them in the refrigerator for up to a week.
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The Salad
Cut the potatoes into large, equal sized chunks and place them in a large saucepan with 1.5 litres of cold water and 50g fine salt. Bring to a simmer over medium high heat and simmer until the potatoes are tender when pierced with a knife – around 8 – 10 minutes.
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At the same time, bring another pot of water to the boil and place 6 Yallamundi Organic eggs into it. Allow to boil 6 minutes for runny yolks, 8 minutes for soft boiled, 10 minutes for classic hard boiled. When done, drop these into a bowl of iced water. That will make them easier to peel. Peel and slice into halves.
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Drain the potatoes and squish each piece slightly while still warm before tossing with salsa verde as desired, until the potatoes are well coated. Set aside to cool to room temperature.
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Arrange the dressed potatoes in a large salad bowl and mix the salsa verde throughout. Scatter over half of the pickled red onion or more to taste, as well as the sliced radishes and boiled eggs. Season with salt and pepper to taste, and finish with a little more olive oil if desired.
