Dutch Potato Salad
(23 Aug 2019)

Dutch Potato Salad

Dutch Potato Salad
 
Recipe by Ben Ungermann
 
Serves 4
 
Pickled carrot and cucumber: 
1 Small carrot, peeled (variety of colours so they pop)
1 Cucumber 
4 Tbsp Sugar 
200ml White vinegar 
¼ tsp Crushed black peppercorns 
1 Heaped Tbsp finely chopped dill 
Pinch salt 
 
Potato Fondants: 
5 x 200g Potatoes, peeled 
75g Unsalted butter 
Salt flakes, to season  
 
Beetroot:
Splash of olive oil
pinch of salt 
pinch of pepper
1 tsp of sugar
90g beetroot
 
Quail Eggs:
6 Quail eggs
 
Garnish: 
Finely chopped chives 
Dill
Good handful of pea tendrils 
Ice plant
 
Dill Mayonnaise: 
1 Egg
330ml Rice bran/tasteless oil 
1 Tbsp Mustard 
Juice of 1 lemon 
Stems of dill bunch 
Salt 
Pepper 
 
For the Pickled Carrot and Cucumber:
Combine the vinegar, crushed peppercorns, sugar, dill and salt in a small bowl. Whisk until combined and sugar has dissolved. Set aside.  
Using a mandolin, thinly slice the peeled carrot and place into a separate small bowl. Using a mandolin, thinly slice the cucumber, lengthways, avoiding the seeds and place into a separate small bowl. 
 
Quail eggs: Add to boiling water for 2 minutes then shock in ice water and peel ready for service. 
 
Divide the pickling liquid between the 2 bowls of vegetables. Set the bowls aside to allow the vegetables to pickle. Only allow cucumber to pickle for 30 mins and remove to avoid discolouring remove from bowl and roll up into tight cylinders.
 
For the Potato Fondants: Place a medium pot of water over medium heat and bring to the boil. 
Slice the potatoes in half, lengthways, to about 2cm thick. Using a 5cm round cookie cutter, cut 2 rounds from each slice to produce as many fondants as possible. Place potato rounds into the saucepan of boiling water and boil until just tender, about 10-12 minutes, then drain. 
Place the butter into a medium frypan over medium heat and melt. Add the boiled potato rounds and poach until lightly crisped and golden
On each flat side, about 4-5 minutes per side. Remove from the heat, season with salt and set aside. 
 
Place peeled beetroots in boiling waters until soft. Allow to cool and dice into very small cubes. Around .5 cm by .5cms. Add to a bowl with sugar salt and olive oil. 
 
For the Dill Mayonnaise: Take tall glass cylinder and crack egg into it, ensuring egg yolk does not break. Then add oil, mustard, lemon and dill stems, salt and pepper. Place hand blender over egg yolk and start to blend and slowly pull back up until completely emulsified and turned white. Place in a piping bag set aside. 

 

 

 

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