Potato Salad with Gherkins, Red Onion, Peas, Carrots & Corn
Summery potato salad recipe
Serves
6
Prep Time
20 mins
Cook Time
20 mins
This potato salad is a Kiwi summer favourite. Chef Norka Mella Munoz adds a twist to the formula by using her mum’s recipe. This salad is not only delicious, but with all the festive colours it looks great on the Christmas table.
You can make Norka’s dressing or to save time use a store-bought creamy mayonnaise.
This recipe was created as part of a special Christmas Menu that you can download here.
This potato salad is a Kiwi summer favourite. Chef Norka Mella Munoz adds a twist to the formula by using her mum’s recipe. This salad is not only delicious, but with all the festive colours it looks great on the Christmas table. You can make Norka’s dressing or to save time use a store-bought creamy mayonnaise.
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ShareIngredients
1.5kg potatoesi
medium-sized3 carrots
100g corn
kernels100g green peas
50g gherkinsi
½ red onion
julienned
1 egg
1 garlic clove
1 Tbsp Dijon mustard
Juice of 1 lemon
kosher salt
to tasteblack pepper
to taste400ml sunflower oil
Method
Do not peel or chop the potatoes or carrots rather put them in the same saucepan and cook them whole until evenly cooked and can be pierced with a sharp knife with just a bit of resistance.
Tip: bring the potatoes and carrots to the boil from cold salted water – this allows the vegetables to keep their starch which gives them a good texture.
When cooked, drain and cool the vegetables.
Once cooled, peel off the potato skins and carrot skins and dice into smallish squares.
Blanch peas and corn and allow them to cool. Mix all the ingredients together and then fold through Norka’s salad dressing or your favourite creamy salad dressing.
Place all ingredients except oil into narrow jug.
Add the oil slowly while mixing with a stick blender until it’s combined and creamy.
Nutrition Information per Serving (444g)
Based on 6 serves of Potato Salad
