Recipe

Chef's potato salad

Jul 27, 2013 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Chef's potato salad
  • 1/3 cup egg mayonnaise
  • 2 tablespoon lemon juice
  • 1/4 cup finely chopped flat-leaf parsley
  • 3 teaspoon dijon mustard
  • 4 eggs, at room temperature
  • 8 uniformly sized baby (chat) potatoes
  • 200 gram shaved ham, chopped
  • 1 small ripe avocado, chopped
  • 200 gram grape tomatoes, halved
  • 4卷心莴苣叶子,粉碎
  • 50 gram mixed baby salad leaves
  • 1/2 cup sliced spanish black olives

Method

Chef's salad
  • 1
    Whisk mayonnaise, juice, parsley, mustard and 2 tablespoons warm water in a small bowl
  • 2
    Place eggs in a medium saucepan; cover with cold water. Bring to the boil over moderate heat, stirring gently (this helps centre yolks). Boil without stirring for 6 minutes; drain. When cool enough to handle. peel and cut into quarters.
  • 3
    Cook potatoes in a medium saucepan of boiling water for 6 minutes or until tender. Drain; cool slightly. Cut potatoes in halt.
  • 4
    Combine potato, ham, avocado,tomato. lettuce and salad leaves in a large bowl. Place in serving bowls; drizzle with mayonnaise mixture. Top with egg and olives.

Notes

Buy ham from the deli. Eggs must be at room temperature or shells will crack during cooking.

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