Recipe by chef Savvas Mappouras
Προβολή συνταγής βήμα προς βήμα
ΕΚΤΕΛΕΣΗ
Dressing
Βήμα 1
Place 50 g olive oil, 3 g mustard and 15 g vinegar into mixing bowl and mix 15 sec/speed 4. Transfer to a bowl and set aside.
Peeling
Βήμα 1
Insert peeler and press down to secure. Place 800 g baby potatoes, halved (approx. 5 cm thickness) and 600 g water into mixing bowl and start Peeler /4 min. Rinse and drain potatoes through Varoma dish and set aside. Remove peeler. Discard peeling water and peels (see Tip). Rinse mixing bowl.
Cooking Potatoes
Βήμα 1
Insert blade cover and press down to secure. Place drained potatoes and 1200 g water into mixing bowl (not to exceed max fill level 2.2 l) and start Slow Cook /30 min/98°C. Using the Varoma dish, drain cooked potatoes and transfer to a bowl.
Assembly
Βήμα 1
Slightly smash potatoes using a fork. Pour reserved dressing over salad, whilst potatoes are still warm.
Βήμα 2
Place 10 g celery leaves and 10 g spring onions, cut into small pieces, into mixing bowl and chop 5 sec/speed 7.
- 15 δευτ.
- 7
Βήμα 3
Transfer chopped celery leaves and spring onions into bowl with reserved potatoes. Add 15 g capers and mix gently using spatula. Serve salad cold or warm.
ΠΑΡΑΛΛΑΓΕΣ
If you are going to use TM5:
1. For peeling, insert the knife / peeler cover and start peel 4 min/ speed 4.
2. For cooking, set 30 min/98 C/reverse/spoon speed.
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