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Spring Potato Salad

Chef Heiko Duehrsen,
The Gates on Roblin

This savoury dish is the perfect palette for crunchy hemp seeds. Press squash into a round mould and cut into quarters for an elegant presentation.

2 yellow vine ripe tomatoes
2 red vine ripe tomatoes
12 baby red creamer potatoes
15 green beans, stemmed
15 yellow beans, stemmed
10 green asparagus, peeled
10 white asparagus, peeled
15 snap peas, stemmed

3 Tbsp chopped fresh dill
3 Tbsp olive oil
2 Tbsp rice wine vinegar
2 tsp dijon mustard
2 shallots, minced
1 Tbsp chopped parsley
salt and pepper to taste

1. In a food processor, blend all vinaigrette ingredients until emulsified.
2. Fill large bowl with ice water.
3. In medium pot, bring salted water to a boil. Blanche potatoes until a paring knife is easily inserted. Cool in ice water.
4. Blanche each group of vegetables (except tomatoes) one at a time until slightly cooked (approx. 1-2 mins). Cool in ice water.
5. Once cooled, remove vegetables from ice water and let dry.
6. Cut tomatoes in quarters and potatoes in halves.
7. In a bowl, combine vegetables and toss generously with vinaigrette. Sprinkle with sea salt and fresh cracked pepper.

Yield 4 servings

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