NZ Gardener - Garden Diary 2018 - - Seasonal Recipes - Brad Farmerie/cui­sine

Potato salad is an Amer­i­can sum­mer clas­sic, but it is heavy and laden with fat be­cause of the usual may­on­naise. This recipe is a healthy twist on the clas­sic with a vinai­grette dress­ing, adding the vis­ual in­ter­est of ure­nika or other pur­ple Maori ¯ pota­toes. This salad can even be done the day be­fore and re­frig­er­ated, mak­ing it a nice side dish for a quick din­ner.

INGREDIENTS • 250g new or small pota­toes, washed • 450g blue Maori ¯ pota­toes, washed • 2 tea­spoons black mus­tard seeds • 2 tea­spoons white mus­tard seeds • 2 tea­spoons lemon juice • ¼ cup Chardon­nay vine­gar • 3 ta­ble­spoons ex­tra vir­gin olive oil • ¼ cup chopped tar­ragon • ¼ cup chopped chives • salt and ground black pepper

METHOD Place the new pota­toes and Maori ¯ pota­toes in sep­a­rate saucepans and cover each with heav­ily salted wa­ter (they cook at dif­fer­ent speeds so should be cooked separately). Place on high heat un­til they come to the boil then re­duce to a sim­mer.

Mean­while, com­bine the mus­tard seeds, lemon juice, vine­gar and olive oil in a saucepan. Place over a medium heat and bring to a sim­mer. Re­move from the heat and set aside to cool to room tem­per­a­ture. This makes the potato salad dress­ing.

When the pota­toes are cooked (a knife should slide in and out of the potato eas­ily), drain and cool to room tem­per­a­ture.

Slice the pota­toes into the de­sired size and place in a mix­ing bowl. Toss with the dress­ing and fresh chopped herbs. Add salt and pepper to taste (the salt will de­pend on how much you added to the potato cook­ing wa­ter). Set aside un­til ready to eat.

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