Competition Entry

The new Australian potato salad

By Adrian Mether
The new Australian potato salad
7 votes

Crispy, creamy, lemony and unexpectedly light.

Cuisine :

Not Sure

Ingredients :

Ingredients

Potato:
4 – 5 Medium potatoes, washed with the skin left intact.
1 Lemon juiced and zest removed (Don’t be neat about the zest, just keep it aside)
Salt
1/3 of a cup (approx.) of Mayonnaise loosened with lemon juice.

Salad:
2 good sized handfuls of mixed salad leaves
1 handful of Vietnamese mint
1 clv of garlic finely sliced
2 spring onions finely sliced
1 small potato shredded on a mandolin and water squeezed out
Oil for deep frying

Dressing:
1 TBSP Soy (Lee Kum Kee)
1TBSP lemon juice
½ TBSP vinegar
1 TBSP water
4 TBSP olive oil
4 drops of Sesame oil (Yeo’s)

Cooking Steps :


Step 1: Place potatoes and lemon zest in a pot of well salted water, bring to the boil, then reduce to a simmer for about 40-50 mins (Insert a sharp knife to the potatoes, if potato slides off knife easily they are cooked). Drain potatoes and run cold water over them to take the edge off the heat. Holding a potato in paper towel, carefully remove the loose skin with your fingers, try to get the skin off in big sheets. Set the skins aside laid out on paper towel, these will become the garnish. Slice peeled potatoes into 1cm rounds and place carefully on a serving platter. Sprinkle with reserved lemon juice, then place in the fridge to chill. Whilst potatoes are in the fridge prepare salad and dressing.

Step 2:
For the salad heat oil in a pan for deep frying. Fry each of the following ingredients separately and until just golden and crisp: garlic, spring onion, shredded potato and reserved potato skins. Drain each ingredient on paper towel and keep aside until serving.

Step 3:
For the dressing combine soy, lemon juice, vinegar, water, olive oil and sesame oil in a jar and shake to bring the flavours together. (If it is too acidic add a splash more water).

Step 4:
To serve, drizzle mayonnaise liberally backwards and forwards over potato. Mix salad leaves and Vietnamese mint with fried garlic, spring onion, fried shredded potato and half the dressing, toss to combine (Add more dressing if you feel it is needed). Put salad on top of potato and garnish with some of the lightly salted crispy fried potato skins.

This Salad goes well with friends and a BBQ!!!!!!!

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