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Potato salad with boiled egg, preserved lemon and aïoli


You'll need

6 Nicola potatoes (500gm), scrubbed 4 eggs, at room temperature ¾ cup coarsely chopped flat-leaf parsley ½ preserved lemon, pith removed, skin rinsed, finely chopped 1 tbsp baby capers in vinegar, drained 2 tbsp diced cornichons 3 golden shallots, finely diced Juice of 1 lemon   Aïoli 300 ml olive oil 6 garlic cloves 1 egg yolk Juice of 1 lemon

Method

  • 01
  • Cook potatoes in boiling salted water over medium-high heat until tender (15-18 minutes). Drain well, cool (25-30 minutes), then peel, cut into 3cm pieces and transfer to a large bowl.
  • 02
  • Meanwhile, cook eggs in a saucepan of boiling water over medium-high heat until medium-boiled (6-7 minutes). Drain, refresh, peel, coarsely dice and add to potato.
  • 03
  • Meanwhile, for aïoli, heat oil in a saucepan over low heat, add garlic and cook until just tender (4-6 minutes). Cool garlic in oil, remove with a slotted spoon, set aside (reserve oil). Process garlic in a small food processor to a fine paste, add yolk and, with motor running, gradually add reserved oil until emulsified. Add lemon juice, season to taste. Makes about 300ml.
  • 04
  • Add remaining ingredients to potato and stir gently to combine. Add aïoli to taste (remaining will keep refrigerated for 3 days), season to taste, serve at room temperature.
This recipe is from the October 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2006 Toolangi Estate Chardonnay.

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