LARNY POTATO SALAD
- 25 November 2019
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Potato salad is part of any South African weekend. There are many versions – sometimes hard boiled eggs make their way into the salad, a chopped onion, a touch of mustard, a dash of condensed milk even! In this version, the potato salad is taken to new heights. No longer a creamy side dish, our larny holiday potato salad can be the hero on any table. You only need our 2019 Leopard’s Leap Sauvignon Blanc to serve it with. Nothing else.
Larny Holiday Potato Salad with salmon, avocado, Japanese mayo, dill and pickled ginger
Serves 8 – 10
1 kg assorted baby potatoes
500 g lightly smoked salmon, skin removed
4 tablespoons pickled ginger
1 small squeeze container of Japanese/sushi mayonnaise
1 red onion, finely sliced
1 bunch fresh dill, chopped
ground black pepper
drizzle of olive oil
dash of white wine vinegar
Place the potatoes into a pot with their skins on. Cover with water, add salt and bring to the boil.
Cook for 20 – 30 minutes or until soft (take care not to overcook).
Whilst the potatoes are cooking, place a non-stick frying pan over a high heat. Pour a drizzle of oil into the pan and sear the salmon on both sides (try not to overcook; it should still be pink in the centre).
Remove the salmon from the pan and flake into large chunks. Set aside.
Remove the cooked potatoes from the water, set aside and leave to cool slightly. Whilst still warm, peel the potatoes, using a small pairing knife.
Cut the peeled potatoes in halves or quarters, depending on their size.
Place inside a large mixing bowl and season with salt, pepper, olive oil, vinegar, chopped dill, pickled ginger and red onions. Add the chunks of salmon and mix gently.
Once ready to serve, place the seasoned potatoes into a salad bowl or onto a platter. Add the avocado and squeeze over dollops of mayonnaise.
Garnish with more dill.
Serve chilled or at room temperature with a glass of well-chilled 2019 Leopard’s Leap Sauvignon Blanc.