Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

2006 Toolangi Estate Chardonnay.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×