Tag Archives: Cooking potatoes in Thermomix

Salade paysanne (peasant salad)

This dish is perfect for days when you don’t want to spend time cooking but still want a tasty and wholesome dinner. What I like about this salad first of all is that you can make it in advance. In fact, it will get better with a few hours left in the fridge so that the flavours infuse into the potatoes. Next, is its simplicity and versatility. You can change the ingredients to suit what’s in your fridge and the cooking and assembly will take you a mere 30 minutes.

I’ll give you my basic recipe and then suggestions to change it as you please.

SaladePaysanne_001

Ingredients
Serves 4 people as a main or 8 as a starter

8 to 10 medium potatoes, peeled
100g bacon
A handful of parsley
A small bunch of chives
75g very good hard cheese such as Comté, vintage cheddar, Emmenthal…

Dressing:
1 1/2 tbsp Dijon mustard
3 tbsp vinegar (red/white wine vinegar, cider or malt)
6 tbsp extra virgin olive oil
Salt and pepper

Method

  1. Peel and place the potatoes (cut in half if they are big) in the internal basket. Add 500g  water in the TM bowl, set the basket inside the bowl and cook 25min/Varoma/speed 1. Check the potatoes are cooked at the end and add more water and time if needed.
  2. While the potatoes are cooking, make the dressing by mixing the mustard, vinegar and salt & pepper together in the serving bowl.
  3. Whisk in the oil to get an emulsion (i.e. the oil is incorporated in the mustard/vinegar mixture). I like my dressing to be strong and mustardy. Feel free to reduce the mustard but bear in mind that the potatoes absorb a lot of dressing so it needs to be strong for the best effect (you don’t want your dressing to be too oily).
  4. Fry the bacon in a dry pan until golden. Tip onto kitchen paper to absorb the excess fat.
  5. Using scissors, finely chop the herbs into the dressing. Add the bacon and the cooked and sliced potatoes (the potatoes must be still hot at this stage for maximum dressing absorption).
  6. Toss into the dressing and leave to cool at room temperature.
  7. Meanwhile, cut the cheese into small dice. Add to the cooled potato mixture and either eat now or refrigerate until use. Take out of the fridge 15 minutes before serving to get back to room temperature.
  8. Variations: you can add boiled eggs, sliced tomatoes, cooked green beans or asparagus to the salad. Substitute the bacon with salami or any cured ham, cut in chunks. Use blue cheese instead of hard cheese for stronger flavour. Add toasted walnuts for some extra crunch. A few thinly sliced spring onion (or scallions) would also be nice. Use your imagination and make this salad your own!