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Home / Eat Well / Recipes

Kokako's vegetarian warm Maori potato salad

20 min

Ted Baghurst

Element
By Rachel Grunwell

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The ideal summer picnic dish. Enjoy!

Salad

120 gButter beans, available from Sabato
400 gMaori potatoes (Main)
4Eggs, boiled
1Celery stalk, sliced thinly
40 gPitted green olives
4Radishes, sliced
40 gRadishes, shoots
40 gToasted walnuts

Watercress aioli

100 gWatercress (Main)
150 mlAioli, use a good quality aioli
30 mlRed wine vinegar, we recommend Forum Cab Savignon Red Wine from Sabato
1 to tasteSalt and pepper
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Directions

  1. For the salad, bring potatoes up to a simmer from cold water and cook for 15-20 minutes until soft.
  2. Drain and allow to cool before cutting into quarters
  3. Drop eggs into boiling water and cook for seven minutes, then run under cold water for one minute before peeling.
  4. Prepare the rest of the ingredients ready for plating.
  5. For the watercress aioli, blanch watercress in boiling salted water for 3 seconds then plunge into ice-cold water.
  6. Squeeze excess water from watercress and blend to a puree in a blender
  7. Fold puree through aioli. With vinegar and season well.
  8. To plate, heat potatoes, butter beans and olives till warm and season
  9. Distribute the above ingredients between four plates
  10. Drizzle over ingredients with watercress aioli.
  11. Place quartered egg over the salad.
  12. Scatter the remaining ingredients over the plate.
  13. Finish with a generous grind of pepper.

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