Adam Liaw’s Croatian potato salad
Potatoes, rice and other starches aren’t neutral ingredients in a dish. They have their own delicious and wonderful flavours.
Ingredients
750g small to medium-sized waxy potatoes, washed, skin on
1 brown onion, peeled and sliced into thin wedges
4 tbsp olive oil
1½ tbsp red wine vinegar
3 cups rocket (optional)
Method
Step 1
Place the potatoes in a pan and cover with cold water. Bring to a simmer and cook for 30 minutes until a sharp knife can be inserted into the potato and withdrawn with little resistance. Drain and allow to cool for 5 minutes.
Step 2
While the potatoes are warm, hold them using a tea towel and peel with a sharp knife. Slice into thin wedges. In a bowl, combine with the onion wedges and season very well with salt and pepper (the potatoes need lots of salt).
Step 3
Add the olive oil and vinegar and mix well. Allow to cool to just above room temperature, then stir through the rocket (if using) and serve. You can also serve this warm, stirring the rocket through earlier and allowing it to wilt.
Adam’s tip: Boiling potatoes in their skins reduces the amount of water they absorb, which improves flavour and texture.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-croatian-potato-salad-20230511-p5d7qu.html