Roast potato and egg salad

The secret to this potato salad lies in roasting the potatoes whole: no oil, no salt, just the heat of the oven doing all the heavy lifting to bring the best in your 'taters. Dressed lightly with a creamy dressing and served with hot smoked salmon and herbs, this makes for great leftovers to pack for lunch the next day!

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Stream free On Demand

The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

Cooking

PG

Ingredients

• 1 kg potatoes
• 6 eggs
• 2 tbsp apple cider vinegar
• Salt and ground white pepper
• 1 cup Japanese mayonnaise
• ½ cup sour cream
• 4 spring onions, thinly sliced
• 1 cup (or to taste) loosely packed mixed herbs (such as dill, chervil and chives)
• 100 g hot smoked salmon

Cooling time: 30 minutes.

Instructions

1. Preheat the oven to 200˚C and roast the potatoes whole and unpeeled for 1 hour. Turn off the oven and allow the potatoes to cool for another 30 minutes in the oven.
2. Meanwhile, 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 the eggs for 8 minutes, then transfer to a bowl of iced water to stop the cooking process. Once cooled, peel the eggs.
3. Roughly chop the potatoes and place into a large saucepan. Drizzle the warm potatoes with the apple cider vinegar and season with plenty of salt and white pepper. Mash the potatoes roughly with the back of a heavy ladle or a rolling pin. Add the Japanese mayonnaise and sour cream and mix well, squashing the potato to form a chunky mash.
4. Halve the eggs horizontally and gently mix the halves and the spring onion through the potato. Season with a little more salt and serve scattered with the herbs. Serve the salmon on the side (alternatively, add break the salmon into chunks and mix through with the egg)

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

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.