Adam Liaw’s egg and potato salad
Dry-roasting the potatoes for this simple but flavoursome salad intensifies the taste, rather than watering it down by boiling.
Ingredients
1kg potatoes, washed
6 eggs
2 tbsp white vinegar
salt and ground white pepper, to season
1 cup Japanese mayonnaise
4 spring onions, thinly sliced in rounds
Method
Step 1
Heat your oven to 200C and roast the potatoes whole and unpeeled for 1 hour. Allow to cool for about 20 minutes, until just warm, then cut them in half and squeeze the flesh into a large bowl. Save the skins for another purpose – they’re fantastic when fried, particularly if you leave a bit of the potato attached (see Tip).
Step 2
While the potatoes are cooking, bring a large saucepan of water to the boil. Prick a hole in the base of each egg with a needle or egg prick (this will help the eggs peel more easily) and boil for 7½ minutes, then transfer to a bowl of iced water to stop them stop from cooking further. Peel the eggs.
Step 3
Drizzle the warm potato with the vinegar and season with plenty of salt and white pepper. Add the mayonnaise and mix well with a spatula, squashing the potato to form a chunky mash. Halve the eggs horizontally (not vertically) and very gently mix the halves and the spring onion through the potato, keeping the yolks with the whites of the eggs as much as possible. Season with a little more salt and serve.
Adam’s tip: To deep-fry potato skins, leave a bit of the scooped potato flesh on the skin, then deep-fry in vegetable oil at about 200C until golden brown. Season with lots of salt to serve.
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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.smh.com.au/goodfood/recipes/adam-liaw-s-egg-and-potato-salad-20250410-p5lqtr.html