Warm Wasabi Po­tato Salad

Super Food Ideas - - IN THIS ISSUE -


1.2kg po­ta­toes 500g luke­warm wa­ter ½ tea­spoon salt, plus ex­tra, to sea­son 3 green onions 4 red radishes ½ con­ti­nen­tal cu­cum­ber, seeded 2 sprigs fresh co­rian­der, leaves only 150g may­on­naise 40g rice wine vine­gar 1 tea­spoon sesame oil 20g to 30g wasabi paste, to taste 40g le­mon juice 1 nori sheet, finely sliced (op­tional)

1 Place a bowl onto mix­ing bowl lid, weigh po­ta­toes into it and set aside. 2 Place wa­ter into mix­ing bowl and heat 5 min/100°c/speed 2. Mean­while, peel and cut po­ta­toes into 3cm pieces. 3 Place Varoma into po­si­tion and place po­ta­toes into it. Sea­son with salt, se­cure Varoma lid and cook 18-20 min/varoma/ speed 4 or un­til po­ta­toes are soft. Mean­while, finely slice onion, radish and cu­cum­ber into 5mm-thick slices and place into a bowl. 4 Add co­rian­der to bowl with radish, toss to com­bine and set aside. Re­move Varoma and trans­fer po­ta­toes into a large bowl. Rinse and dry mix­ing bowl. 5 Place may­on­naise, vine­gar, oil, wasabi, le­mon juice and ½ tea­spoon of salt into mix­ing bowl and mix 5 sec/speed 4. Trans­fer into bowl with po­ta­toes and gen­tly stir to com­bine. Top with re­served radish salad and sprin­kle with nori, if us­ing, be­fore serv­ing warm. NU­TRI­TION: (per serve) 1367kj; 20.7g fat; 2.7g sat fat; 5.3g pro­tein; 27.2g carbs; 4.7g fi­bre; 8mg chol; 491mg sodium.

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