I loved steamed eggs. They’re easier and cleaner to make than boiled eggs and I think they have a more delicate texture. This simple potato salad can all be made in one steamer.
- 300 g new potatoes, halved
- 4 eggs
- 1 large bunch asparagus, woody ends trimmed, halved on the diagonal
- ½ red onion, very thinly sliced
- ½ cup toasted pangrattato, to serve
- finely grated parmesan cheese, to serve
- freshly ground black pepper, to serve
- 50 ml extra virgin olive oil
- 25 ml hazelnut oil
- 50 ml white wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp finely chopped parsley
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.
For the vinaigrette, add all of the ingredients to a screw-top jar and shake until emulsified.
Place a large steamer over a pot of boiling water. Add the potatoes and steam for 10 minutes. After 10 minutes, add the eggs and continue to steam. Two minutes after adding the eggs, add the asparagus and steam everything together for a further 4 minutes. Uncover the steamer and remove the eggs to a bowl of cold water until cool.
While they are still warm, arrange the potato and asparagus on a serving plate. Peel and halve the eggs and place on the plate as well as the sliced onion. Drizzle the salad with the vinaigrette, and scatter with the pangrattato and parmesan. Season with freshly ground black pepper and serve as part of a shared meal.