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  • Roz McIntosh

Summer Potato Salad with Porcini Salami



Bring on sunny Summer!

My recent collaboration with The Hungarian Artisan focused on seasonal recipes to take us through the warmer months.

Potato salad is always a great idea, especially for BBQ's. So we wanted to jazz up the basic potato salad with the addition of some Porcini Mushroom Salami, caramelised honey and orange dressing with a more Salad Nicoise vibe.

The result was delicious and very pretty!



Potato Salad

Serves 4 as a main 6 as a side

3 free range eggs

500g small waxy potatoes

250g green beans, trimmed

3 large radishes, thinly sliced

50g kalamata olives

150g Porcini Salami, sliced

1/2 cup toasted walnuts

2 heads of baby cos lettuce


Dressing

100ml fresh orange juice

1 teaspoon honey

100ml olive oil

50ml red wine vinegar

1/2 teaspoon salt

1 heaped teaspoon wholegrain mustard


Method

In a large saucepan boil the potatoes until tender. Then drain and cool.

Bring water in a small saucepan to a boil and add the eggs. Cook for 8 minutes then run under cold water.

Blanch the green beans in water for 4 minutes until just tender. Then cool under running cold water. Drain.

Thinly slice the radishes.

To make the dressing..


Add the orange juice and honey to a small saucepan.

On a high heat reduce until syrupy. (roughly 10 minutes).

Turn off the heat, add the remaining ingredients and whisk together to emulsify.

When all the elements are ready, heat a large frying pan to hot and quickly fry the Porcini salami for 2 minutes on each side.

Assemble the salad on a serving dish and drizzle over the dressing.





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