Wednesday, August 21, 2013
Asian Potato Salad
700g waxy or waxy/floury potatoes
1 bunch of spring onions, chopped
1 red onion, thinly sliced
125ml chopped coriander
125ml chopped mint
2 red chillies, seeded and sliced
60ml lime juice
1 egg yolk
5ml sesame oil
100ml peanut oil
15ml rice vinegar
salt and pepper
Boil or steam potatoes with the skins on until they are tender.
Drain and leave to cool slightly, then cut them into quarters.
Combine with onions and herbs and chilli.
DRESSING: Combine 15ml of lime juice with the egg yolk and mix well. In a steady stream, add in the oils until mixture starts to thicken.
Add remaining lime juice, rice vinegar and mix well.
Season with salt and pepper.
Add to potatoes and toss to combine.