Jersey Royal Potato Salad using a Compact Cook
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
This Jersey Royal Potato Salad is like a coastal breeze on your plate, whisking you away to the lush fields of the Isle of Jersey, where these delectable potatoes are grown. Their unique, nutty flavor and firm texture make them the star of the show! Legend has it that these potatoes were first cultivated in the 19th century by a local farmer who was simply trying to impress his dinner guests, and boy, did he succeed! Tossed with creamy mayonnaise, a splash of white wine vinegar, and perfectly boiled eggs, this salad is a delightful dance of flavors that will make your taste buds twirl with joy. Perfect as a side dish for a summer barbecue or a light lunch, it’s a taste of tradition served with a twist of modern flair. Bon appétit!
Ingredients
- 40 g Onion
- 1000 g Water
- 600 g New potato
- 3 Eggs
- 4 Tablespoon(s) Mayonnaise
- 2 Teaspoon(s) White wine vinegar
- 0.5 Teaspoon(s) Salt
- 0.25 Teaspoon(s) Pepper
Steps
- Cut in pieces, and add 40 g of onion in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a salad bowl.
- Add 1000 g of water in the food processor bowl.
- Place the vapor kit.
- Wash, cut in pieces, rinse, and add 600 g of new potato in the cooking basket.
- Mix steam: 10:00min / 120°C / Speed .
- Add 3 eggs in the vapor tray.
- Cover and place the cooking tray over the potatoes.
- Mix steam: 12:00min / 120°C / Speed .
- Remove the steam kit and hold the eggs under cold running water, then set them aside.
- Check that the potatoes are cooked and extend the cooking time if necessary. Remove the cooking basket using a spatula and let the potatoes cool slightly.
- Add 4 tablespoon(s) of mayonnaise in a Preparation name.
- Add 2 teaspoon(s) of white wine vinegar, ½ teaspoon(s) of salt, ¼ teaspoon(s) of pepper in the salad bowl.
- Mix the ingredients using a spatula, then transfer the mixture into a serving bowl.
- Cut the potatoes into bite-sized pieces (2-3 cm).
- Transfer to the serving bowl and gently mix with a spatula to thoroughly coat them with the dressing.
- Peel the hard-boiled eggs and then cut them into quarters.
- Add to the serving bowl and gently fold in with a spatula.
- Adjust the seasoning to your taste and serve garnished with fresh chives.
