My family loves potatoes … in any form! And I have always loved a good potato salad that can be reinvented for another use if there are leftovers … and this is the perfect dish for that.
It is a salad in its first life, but it is a large salad catering for 8 to 10 people as a side dish. So for a small family there will be leftovers … when this happens, I place the leftovers the next night into a small baking dish, top the potatoes with either homemade breadcrumbs mixed with parmesan, or plain grated cheddar, and bake the dish for 25 to 30 minutes at 180 degrees (fan) until nice and golden on top. Delicious.
I have added chorizo to the finished dish purely because I like the contrast of the spicy sausage with the creamy potatoes … but this is totally optional. I don’t mix the chorizo through the salad, I simply place enough on top of the salad to make it appealing, and place the leftovers in a small serving bowl to be put onto the table for people to help themselves to. If you wish to keep this salad vegetarian but would still like to have a contrasting colour, then toasted pecan nuts work well too.
It is important to have the potatoes cut to no larger than 3cm … I have stated in the recipe 2.5 to 3cm bite size pieces which is a perfect mouthful. If you cut the potatoes larger then the cooking time will need to be longer, and you run the risk of the outside of the potato cooking quicker than the inside. If you stick to the size I suggest, you will find your potato stays intact without breaking down. I haven’t peeled the potatoes as I prefer to use the whole potato, and I find Ruby Lou’s (see here) are perfect for this salad. Try to get potatoes that are long and thin as opposed to round and fat as you will find cutting them to size much easier.
The lovely thing about this salad is that is can be completely prepared ahead of time … in fact it keeps really well for a couple of days in the fridge. If you need to make it ahead, then have it ready in a sealed container in the fridge (if you have it in a serving platter it can take up a lot of space in your fridge), and prior to serving place it into your desired platter, top with the chorizo (if using), spring onions and extra dill.
I am using my own mayonnaise in this recipe (see here), but you can use whatever mayonnaise you prefer.
- 1.8kg ruby lou potatoes, scrubbed, skin left on and cut into 2.5 to 3cm pieces
- 2 tbls white wine vinegar
- 2 tbls EVOO
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tbls lemon juice
- 2 tsp Dijon mustard
- Salt and pepper to taste
- 10g fresh dill, chopped
- 10g fresh Italian parsley, chopped
- 10g fresh mint, chopped
- 250g chorizo, cut into thin slices on the diagonal (optional use)
- 2 spring onions, thinly sliced
- Extra dill fronds
- Add 1 litre of water into TM bowl
- Place potatoes into Veroma base and cover with Veroma lid
- Place Veroma into position and cook 20 minutes / Veroma / speed 3
- Remove lid and stir potatoes around a little to ensure even cooking
- Replace lid and cook a further 10 minutes / Veroma / speed 3
- Remove lid and test with a skewer, and if necessary cook a further 5 minutes / Veroma / speed 3 until the potato is cooked
- NB: you don’t want the potato falling apart, but you don’t want it undercooked either so only continue cooking for a further 5 minutes if needed but remember that they will continue to cook slightly while resting in the next step
- Remove Veroma lid and place onto bench, remove Veroma with potatoes and place onto the Veroma lid and allow to rest for 20 minutes to cool a little
- Combine the vinegar and olive oil (this can be done while the potatoes are cooking)
- Place the potatoes into a large mixing bowl, add the vinegar and olive oil and lightly stir through
- Allow potato to cool completely at room temperature
- While potatoes are cooling, prepare the dressing
- Mix together the sour cream, mayonnaise, lemon juice, mustard, and salt and pepper, taste for seasoning and once you are happy with it add in the dill, parsley and mint leaves
- Store dressing in the fridge until needed
- When the potatoes are cool add the dressing and lightly stir through ... put into the fridge until you are ready to serve it onto your platter ... this can all be done a few hours ahead
- Close to serving time, place the chorizo into a frying pan and heat to just below medium … allow to cook until the chorizo has released its fat and has become crisp … this will only take a few minutes
- Remove chorizo to a plate lined with kitchen paper to drain for a few minutes
- Place potato salad into a large serving bowl, place the chorizo randomly over the potato, then sprinkle over the spring onions and the extra dill fronds and serve
I have added chorizo to the finished dish purely because I like the contrast of the spicy sausage with the creamy potatoes ... but this is totally optional. I don't mix the chorizo through the salad, I simply place enough on top of the salad to make it appealing, and place the leftovers in a small serving bowl to be put onto the table for people to help themselves to. If you wish to keep this salad vegetarian but would still like to have a contrasting colour, then toasted pecan nuts work well too.
It is important to have the potatoes cut to no larger than 3cm. If you cut the potatoes larger then the cooking time will need to be longer, and you run the risk of the outside of the potato cooking quicker than the inside. If you stick to the size I suggest, you will find your potato stays intact without breaking down.
The salad can be completely prepared ahead of time and keeps really well for a couple of days in the fridge. If you need to make it ahead, then have it ready in a sealed container in the fridge (if you have it in a serving platter it can take up a lot of space in your fridge), and prior to serving place it into your desired platter, top with the chorizo (if using), spring onions and extra dill.
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