I am no chef in the kitchen. Sometimes I am inspired and can surprise myself by appearing to be a domestic goddess but mostly it is about, “What! I have to feed you all again!”
My one thing that I seem to be good at is this here Potato Salad. If you are coming over for a BBQ this here dish will most likely be on the table. It is a safe, winning dish you can whip up this Australia Day that tastes bloody awesome!
This is a Thermomix recipe so sorry in advance to those non-Thermomix owning friends. I would have no idea how to do it without my Thermi but I’m sure if you’re keen and have greater skills than I you may be able to work it out.
I make the recipe in two parts across two days. Simply because I am lazy and I put my bowl in the dishwasher. The first part (the mayo) is a 10 minute job so if you don’t mind hand washing it can be easily done altogether. It’s the hight of laziness I know!
1 garlic clove
1 egg, separated, room temperature
Sea salt and black pepper, to taste
1 tsp Dijon mustard
Juice of 1/2 a freshly squeezed lemon
250g grapeseed oil
- Place garlic into mixing bowl and chop 3 seconds/speed 7. Scrape down sides of bowl.
- Insert butterfly. Add egg yolk, salt, pepper, mustard and lemon juice and mix 20 seconds/speed 4.
- With butterfly rotating on speed 4 and measuring cup in place, gradually pour oil onto mixing bowl lid. Add oil slowly to start with and then faster as the mayonnaise starts to emulsify. This process should take 2-3 minutes. Take your time here. I try to be finishing at more like the 2.5 minute mark. I started to get cocky and got a bit faster, soon enough my mayo wasn’t emulsifying. Patience is a virtue and is key to kick-ass mayo!
- Add reserved egg white (this is optional but I find if I don’t add it the mayo is a little to thick to spread through the salad) and mix 10 seconds/speed 4 for whole egg mayonnaise.
- Pop mayonnaise into a bowl, covered and put in the fridge.
This will make around 250g of Mayo so you will have enough for the dressing in the potato salad and a couple of sandwiches.
Part Two: The Potato Salad
(This part I have adapted from a recipe I originally found on the Thermomix Recipe Community called “I Love Your Potato Salad” Potato Salad. I have changed a few things over time that I prefer when making.)
60g parmesan cheese
150g diced bacon
3-4 spring onions sliced
20g olive oil
1kg red skinned potatoes (I personally skin my potatoes but it doesn’t have to happen)
200g mayonnaise (see above)
15g wholegrain mustard
10g balsamic vinegar
- Cube your parmesan cheese and grate for 10 seconds/speed 9. Transfer into a container and place in the fridge. Give your bowl a quick rinse out and dry. Nothing to full on though because a bit of cheese in the next part doesn’t matter.
- Add bacon, oil and spring onion (keep a little for garnish) to your bowl. I prefer to slice up my spring onion myself and it looks a little neater, but you could chop this on speed 4 for a few seconds if you prefer, prior to adding the bacon and oil.
- Cook 3 minutes/100c/reverse/speed 1. Transfer this to your salad serving dish, cover over and set aside. No need to wash out the bowl.
- Add 500g of water (or up to the first marker) to the bowl. Put diced potatoes in the Varoma dish (no tray) and steam for 18 minutes/varoma/speed 2.
- Insert basket into bowl, add the 6 eggs and replace lid and varoma with potatoes in. Cook for a further 14 minutes/varoma/speed 2.
- Check potatoes are cooked. You definitely don’t want them falling apart but ensure they are not too firm. I use a skewer to check. Leave potatoes in the varoma and set aside with the lid underneath to catch any drips and cool down.
- Remove basket of eggs carefully with your spatula. Put eggs into a sink of cold water to cool down as you peel them. Quarter (or more if you prefer) your eggs and set aside.
- Empty steaming water from bowl and dry.
- Now it is time for your dressing so add 200g of that awesome mayo you just made with the wholegrain mustard and balsamic vinegar to your bowl. Mix for 5 seconds/speed 3.
- Pour potatoes into your salad bowl, on top of bacon and spring onion mixture. Add eggs and grated parmesan on top. Pour dressing from bowl over the salad and mix everything together until combined.
- Top with some spring onion. Cover with glad wrap and store in the fridge until you are ready to serve.
There you have it! One kick ass potato salad ready to go this Australia Day.
I would love to know if you give it a go so please come back and share.
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