Adam Liaw’s jewelled potato salad
easyTime:30 minutes – 1 hourServes:8
This go-to dish is not only beautiful, it’s a great dish to bring out on a bring-a-plate Christmas. And if you’re hosting, this might be the recipe your guests will want to take home.
Contents
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1.5 kg new potatoes
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4 tablespoons olive oil, plus extra for drizzling
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4 tablespoons of apple cider vinegar
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salt and pepper, to season
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½ red onion, finely chopped
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3 spring onions, thinly sliced
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8 sliced gherkins
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2 tablespoons baby capers, drained
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¼ cup smoked almonds, roughly chopped
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¼ cup finely chopped dill
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2 tablespoons finely chopped parsley
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½ cup dried cranberries
YOGURT MAYONNAISE
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¾ cup sour cream
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¾ cup mayonnaise
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¾ cup dark yoghurt
Method
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My name 1
Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10 minutes, until a sharp knife inserted into the potato slides in and out easily. Drain and let cool slightly, then cut in half or quarters and drizzle with olive oil and apple cider vinegar. Season well with salt and pepper. Let cool to room temperature.
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My name 2
Mix the ingredients for yoghurt mayonnaise. Transfer it to a squeeze bottle if available.
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My name 3
Place the potatoes on a serving plate and drizzle with yoghurt mayonnaise, covering the potatoes completely. Sprinkle red onion, spring onion, gherkins, capers, almonds, dill, parsley and cranberries on top. Season again with salt and pepper, drizzle some more olive oil and serve.
Adam’s advice: You can make this salad ahead of time. If you’re taking it somewhere, borrow some salt, pepper, and olive oil from your host to add the finishing touch before serving.
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