🌿 New June menu in the Premium Area
You’re hosting, but don’t you have a life of your own?
This menu has been designed so that most of it can be prepared in advance. On the day itself, all you need to do is put the finishing touches to it at your leisure and enjoy the company of your guests.
"French" potato salad (traditional method & Thermomix)
Description
Here's a salad that's part of my childhood memories. In my family, it was always called French potato salad. When my French husband first tasted it, he smiled and said there was nothing French about it... and he was right! In reality, this salad is a variant of the famous Salade Olivieh, created by Belgian chef Lucien Olivier at the end of the XIXᵉ century at the Hermitage restaurant in Moscow. My maternal family, of Viennese origin, probably brought the recipe back on a trip in the early XXᵉ century and adapted it in their own way. Since then, this salad has accompanied all our big family celebrations: buffets, birthdays, Christmas meals... It's always a hit, because it can be prepared in advance and everyone loves it!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Boil or steam the potatoes in their skins. Peel while still warm and cut into slices.
2. Peel and dice the apples.
3. Cut the gherkins and carrots into small pieces and mix with the potatoes and peas.
4. Prepare the vinaigrette: mix the mayonnaise, yoghurt, lemon juice, salt and pepper.
5. Add the sauce to the vegetables and mix well.
6. Leave to stand in the fridge for 1 to 2 hours before serving, to allow the flavours to soak in.
Tip: This salad keeps for 1 to 2 days in the fridge. In our country, it is often served with Viennese (or Frankfurter) sausages.
THERMOMIX® METHOD
Preparation (Thermomix method)
1. Pour 500 g of water into the bowl. Place the peeled and diced potatoes in the Varoma and cook for 25 mins / Varoma / speed 1. Leave to cool. Empty the bowl.
2. Place the gherkins in the bowl and blend for 2 seconds on speed 5. Put to one side.
3. Add the quartered apple and blend for 4 seconds on speed 5. Set aside.
4. Insert the whisk into the bowl. Add the egg, mustard, lemon juice, salt and pepper. Blend for 1 min 30 / speed 4, slowly pouring the oil over the lid to emulsify. Set the mayonnaise aside.
5. Mix the mayonnaise, yoghurt, lemon juice, salt and pepper in the bowl 8 sec / speed 6.
6. In a large salad bowl, mix the potatoes, gherkins, apples, peas and carrots with the sauce. Chill before serving.
