Potato salad with smoked egg and green olive
Impress with this special potato salad with smoked egg and green olive – a side dish that’ll elevate any main.
serves 6
6 eggs, room temperature, reserve the carton base
1 small purple onion, peeled and finely sliced lengthwise
65g green olives, pitted and halved
12 cornichons, cut into same size as olives
1 tbsp rinsed capers
100g pistachio, toasted and roughly chopped
2 tbsp flat-leaf parsley, finely chopped
2 tsp sweet paprika
2 tsp ground sumac
½ tsp cayenne pepper
1 lemon, zest and juice
1 garlic clove, crushed with ½ tsp salt
100ml extra virgin olive oil
1 tbsp grain mustard
1 tsp pink peppercorn, lightly crushed
1 kg kipfler potatoes, very well scrubbed
1 small radicchio, washed and torn
for smoked eggs
180g rice
60g brown sugar
4 fresh bay leaves
handful fresh rosemary
Prepare smoked eggs first. Place eggs in a saucepan of cold water, bring to a rolling boil. Remove from heat, but allow to cool in the water. Roll the eggs over your bench to crack the shells. Make holes in the base of the egg carton with a skewer and return the eggs with their cracked shells to it. Put the rice, sugar, bay leaves and rosemary in a deep wok lined with foil. Put a wire rack on top and rest the egg carton on the rack. Cover this entire arrangement with two layers of foil, tightly crimped to seal. Place wok over high heat, cooking until smoke begins to appear, turn down heat and cook for a further 5 minutes. Turn off the heat, but leave eggs for a further 10 minutes without disturbing the foil. Then allow to cool before peeling and cutting in half lengthways. Set aside.
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Meanwhile, cook potatoes in boiling salted water until tender (8-10 minutes). Drain and cut in half lengthways. Set aside.
Soak onion in cold water for 10 minutes to reduce its sharpness, before slicing. In a bowl, put in ¾ of the onion, olives, cornichons, capers, pistachio, parsley leaves and spices. Add potatoes and mix gently. In another small bowl, whisk together lemon juice, garlic paste, olive oil, mustard and pink peppercorn. Pour dressing onto salad and toss lightly. Taste and season with pepper.
Scatter smoked eggs and radicchio leaves with potato salad and serve warm or at room temperature.
The article originally featured in the February 2025 SALIFE magazine.
