Name: Spicy potato salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 1.5kg large kipfler potatoes, scrubbed, cut into large chunks; 6 eggs; 8 rashers streaky bacon (240g); 2 baby cos lettuce (360g), outer leaves discarded; 1 cup flat-leaf parsley leaves, chopped coarsely; ¼ cup tarragon leaves chopped coarsely; PICKLED SHALLOTS; 4 large red shallots (130g), sliced thinly; 1/3 cup (80ml) red wine vinegar; 1 ½ tablespoons caster sugar; 1 tablespoon tarragon leaves; DRESSING; 2 long red chillies; 2 egg yolks; 2 teaspoons Dijon mustard; 1 ½ tablespoons red wine vinegar; ¾ cup (180ml) extra virgin olive oil; 4 anchovy fillets; 2 small cloves garlic, crushed; 3 teaspoons finely grated lemon rind; ¼ cup (60ml) lemon juice; 2 tablespoons finely chopped tarragon

A great potato dish is a staple for every family feast, and our Caesar salad twist on a potato salad will be a hit this summer. We’ve combined buttery kipfler potatoes with classic Caesar salad flavours, finished with a fresh and zingy dressing. This potato salad recipe serves eight and can be prepared a day ahead, just add crisp lettuce before serving.

Check out our collection of spring/summer salads for more ideas.

Ingredients

1.5kg large kipfler potatoes, scrubbed, cut into large chunks

6 eggs

8 rashers streaky bacon (240g)

2 baby cos lettuce (360g), outer leaves discarded

1 cup flat-leaf parsley leaves, chopped coarsely

¼ cup tarragon leaves chopped coarsely

PICKLED SHALLOTS

4 large red shallots (130g), sliced thinly

1/3 cup (80ml) red wine vinegar

1 ½ tablespoons caster sugar

1 tablespoon tarragon leaves

DRESSING

2 long red chillies

2 egg yolks

2 teaspoons Dijon mustard

1 ½ tablespoons red wine vinegar

¾ cup (180ml) extra virgin olive oil

4 anchovy fillets

2 small cloves garlic, crushed

3 teaspoons finely grated lemon rind

¼ cup (60ml) lemon juice

2 tablespoons finely chopped tarragon

Method

Make pickled shallots.

Meanwhile, bring potatoes to the boil in a large saucepan of salted water over high heat. Reduce heat to medium; simmer for 14 minutes, adding the eggs in the last 7 minutes, or until just tender. Immediately transfer eggs to a bowl of iced water to cool. Drain potatoes; transfer to a large bowl.

Pour reserved pickling liquid over hot potatoes; stand 15 minutes or until cool. When eggs are cool enough to handle, peel; cut lengthways into quarters. Cover; refrigerate until required.

Meanwhile, make dressing.

Heat a grill plate (or grill or barbecue) over medium-high heat. Cook bacon for 3 minutes each side or until crisp; cool slightly. Tear into pieces.

Add dressing and bacon to potatoes in bowl. Just before serving, add lettuce, herbs and pickled shallots, season; toss gently to combine. Top with eggs.

PICKLED SHALLOTS

Place shallots in a medium glass or stainless steel bowl. Place vinegar, sugar, tarragon and ½ cup (125ml) water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to the boil. Pour over shallots; stand for 1 hour. Drain; reserve pickling liquid.

DRESSING

Heat a grill plate (or grill or barbecue) over medium-high heat. Grilll chillies, turning occasionally, for 8 minutes or until skin is blackened. Cool slightly. Peel away skin then discard. Halve chillies; remove and discard seeds. Process egg yolks, mustard and vinegar until smooth. With the motor running, add oil in a thin, steady stream until mixture thickens. Add the chargrilled chillies, anchovies, garlic and lemon rind; process until smooth. Stir in lemon juice and tarragon; season to taste. Refrigerate until required.

Pickled shallots can be made up to a week ahead. Dressing can be made up to 3 days ahead. Salad can be made a day ahead, however add the lettuce just before serving.
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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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