Kokako's vegetarian warm Maori potato salad

Ted Baghurst

The ideal summer picnic dish. Enjoy!

Salad

120 g	Butter beans, available from Sabato
400 g	Maori potatoes (Main)
4	Eggs, boiled
1	Celery stalk, sliced thinly
40 g	Pitted green olives
4	Radishes, sliced
40 g	Radishes, shoots
40 g	Toasted walnuts

Watercress aioli

100 g	Watercress (Main)
150 ml	Aioli, use a good quality aioli
30 ml	Red wine vinegar, we recommend Forum Cab Savignon Red Wine from Sabato
1 to taste	Salt and pepper

Directions

1. For the salad, bring potatoes up to a simmer from cold water and cook for 15-20 minutes until soft.
2. Drain and allow to cool before cutting into quarters
3. Drop eggs into boiling water and cook for seven minutes, then run under cold water for one minute before peeling.
4. Prepare the rest of the ingredients ready for plating.
5. For the watercress aioli, blanch watercress in boiling salted water for 3 seconds then plunge into ice-cold water.
6. Squeeze excess water from watercress and blend to a puree in a blender
7. Fold puree through aioli. With vinegar and season well.
8. To plate, heat potatoes, butter beans and olives till warm and season
9. Distribute the above ingredients between four plates
10. Drizzle over ingredients with watercress aioli.
11. Place quartered egg over the salad.
12. Scatter the remaining ingredients over the plate.
13. Finish with a generous grind of pepper.