serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Feeling Fresh
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 1 kg baby potatoes
- ½ cup frozen peas
- 1 cup whole egg mayonnaise
- 6 large, pickled gherkins, finely chopped, plus 2 tbsp pickling liquid
- 1 lemon, juiced and finely zested
- Salt and black pepper
- 2 sticks celery, finely chopped
- 1 onion, finely grated
- 1 large Granny Smith apple, roughly grated
- 200 g hot smoked salmon, flaked
- ¼ cup each roughly chopped dill leaves, parsley leaves and mint leaves, plus extra to serve
To serve
- 2 tomatoes, roughly chopped
- 4 witlof, separated into individual leaves
- 4 hard-boiled eggs, sliced
- 1 continental cucumber, thinly sliced
Instructions
- Peel the potatoes, halving any large potatoes to ensure they are evenly sized for cooking. Place into a large saucepan, cover with salted water and bring to the boil. Cook until just tender and a sharp knife can easily be inserted in. Add the frozen peas to the pan with the potatoes and cook for 1-2 minutes or until just cooked and bright green. Drain and allow to cool to room temperature. Cut the cooled potatoes into 1 cm chunks.
- To make the sauce, in a large bowl combine the mayonnaise, reserved pickle juice, lemon juice and zest and season generously with salt and pepper. To the bowl with the sauce, add the potatoes, peas, finely chopped gherkins, celery, onion, apple, salmon and herbs (reserve a little to garnish!) and mix gently to combine.
- Transfer the Dutch salad of dreams to a serving plate, and sprinkle with the reserved herbs and the tomatoes. Serve with witlof leaves, boiled eggs and sliced cucumber.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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