K / H Potato Salad Recipe
Recipe information
Make K / H Potato Salad in just 1h . caramelized onion aioli, pickled mustard seed, sweet bell peppers, poached egg
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Ingredients
For the Potato Salad
For the Caramelized Onion Aioli
For the Pickled Mustard Seed
For the Poached Egg
Potato Salad Preparation
1. Cook the Potatoes
Boil the Yukon Gold potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool. Once cool, chop into bite-sized pieces.
2. Prepare Sweet Peppers
Dice the sweet bell peppers and set aside.
3. Mix the Salad
In a large bowl, combine the cooled potatoes, diced bell peppers, and chopped parsley. Mix gently.
Caramelized Onion Aioli Preparation
4. Caramelize Onions
In a skillet, heat olive oil over medium heat. Add sliced onions and cook, stirring frequently, until golden brown and caramelized, about 15-20 minutes.
5. Make Aioli
In a bowl, combine mayonnaise, minced garlic, caramelized onions, lemon juice, salt, and pepper. Mix until well-combined.
Pickled Mustard Seed Preparation
6. Pickle Mustard Seeds
In a small saucepan, combine mustard seeds, white vinegar, sugar, and salt. Bring to a simmer and let cook for about 10 minutes until the seeds are tender. Remove from heat and let cool.
Poached Egg Preparation
7. Prepare Poached Eggs
Bring a pot of water to a gentle simmer and add vinegar. Crack eggs into small bowls and gently slide them into the simmering water. Cook for about 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon.
Final Assembly
8. Assemble the Salad
On a serving plate, layer the potato salad. Drizzle with caramelized onion aioli, sprinkle with pickled mustard seeds, and top with poached eggs.
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