James Moffatt
A great potato dish is a staple for every family feast, and our Caesar salad twist on a potato salad will be a hit this summer. We’ve combined buttery kipfler potatoes with classic Caesar salad flavours, finished with a fresh and zingy dressing. This potato salad recipe serves eight and can be prepared a day ahead, just add crisp lettuce before serving.
Check out our collection of spring/summer salads for more ideas.
Ingredients
Method
Make pickled shallots.
Meanwhile, bring potatoes to the boil in a large saucepan of salted water over high heat. Reduce heat to medium; simmer for 14 minutes, adding the eggs in the last 7 minutes, or until just tender. Immediately transfer eggs to a bowl of iced water to cool. Drain potatoes; transfer to a large bowl.
Pour reserved pickling liquid over hot potatoes; stand 15 minutes or until cool. When eggs are cool enough to handle, peel; cut lengthways into quarters. Cover; refrigerate until required.
Meanwhile, make dressing.
Heat a grill plate (or grill or barbecue) over medium-high heat. Cook bacon for 3 minutes each side or until crisp; cool slightly. Tear into pieces.
Add dressing and bacon to potatoes in bowl. Just before serving, add lettuce, herbs and pickled shallots, season; toss gently to combine. Top with eggs.
PICKLED SHALLOTS
Place shallots in a medium glass or stainless steel bowl. Place vinegar, sugar, tarragon and ½ cup (125ml) water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to the boil. Pour over shallots; stand for 1 hour. Drain; reserve pickling liquid.
DRESSING
Heat a grill plate (or grill or barbecue) over medium-high heat. Grilll chillies, turning occasionally, for 8 minutes or until skin is blackened. Cool slightly. Peel away skin then discard. Halve chillies; remove and discard seeds. Process egg yolks, mustard and vinegar until smooth. With the motor running, add oil in a thin, steady stream until mixture thickens. Add the chargrilled chillies, anchovies, garlic and lemon rind; process until smooth. Stir in lemon juice and tarragon; season to taste. Refrigerate until required.
Pickled shallots can be made up to a week ahead. Dressing can be made up to 3 days ahead. Salad can be made a day ahead, however add the lettuce just before serving.
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