Easy Warm Potato Salad

The Thermomix TM6 peeler effortlessly peels potatoes and hard root vegetables.

An easy warm potato salad is a must have for any occasion. Potato salad is satisfying, satiating, and complements most braai and cold meat dishes. However, peeling potatoes is not high on any cook’s list of favourite things to do in the kitchen. So, out with peeling hacks and in with the Thermomix TM6 Peeler!

Tips for serving a satisfying potato salad

Warm potato salad should not sit for more than 1 or 2 hours at room temperature for food safety reasons.
Small waxy potatoes make a better salad than large potatoes.
Adding hard-boiled eggs adds texture and flavour to potato salad.
Don’t skip adding flavourful herbs. Herbs like dill, parsley, chives, paprika, and cilantro are perfect for seasoning potatoes.
If you are not a fan of traditional potato salad, seasoning cooked potatoes with lemon, mint, and olive oil creates a Greek-inspired dish!

Tips when using the Thermomix Peeler

Avoid putting potato peels down the garbage disposal. Potato peels may be used to fertilize plants or discarded in the trash receptacle or compost bin.
Place blade cover & peeler onto mixing knife making sure the upward curved parts are on top of the upper positioned blades. Press down gently to secure it to the mixing knife.
Add 1 tsp oil to avoid sudsing of potato peels when using Peeler Mode.
When using Peeler Mode, vegetable pieces should fit through hole in mixing bowl lid. For best results, vegetable pieces should be as large as possible. Always place 600 g water into mixing bowl and a maximum of 800 g vegetables.
Only use the TM6® black measuring cup when using Peeler Mode. If not available, place simmering basket instead of clear measuring cup onto mixing bowl lid when using Peeler Mode.

Ingredients

1200 g water, divided
2 tsp extra virgin olive oil, divided (see Tip) (optional)
900 g russet potatoes, divided, cut into pieces (5 cm wide)
285 g beef broth
4 whole large eggs, rinsed (optional)
1 tbsp honey
4 tbsp Dijon mustard, whole grain
2 tbsp extra virgin olive oil
2 stalks celery, thinly sliced
1 dill pickle, diced small
10 - 15 fresh chives, chopped, plus extra to garnish
¼ tsp ground black pepper, to taste
paprika, to garnish, to taste

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Instructions

Insert peeler and press down to secure. Place 600 g water, 1 tsp olive oil and 450 g potatoes into mixing bowl and start Peeler 4 min. Drain through Varoma dish and set aside. Remove peeler. Discard peeling water and peels (see Tip).
Insert peeler and press down to secure. Again, place 600 g water, 1 tsp olive oil and remaining 450 g potatoes into mixing bowl and start Peeler /4 min. Drain through Varoma dish. Remove peeler. Discard peeling water and peels (see Tip). Rinse potatoes through Varoma dish and set aside to drain. Rinse mixing bowl.
Place broth into mixing bowl. Set Varoma with potatoes into position, arrange whole eggs around potatoes, secure Varoma lid and steam 25 min/Varoma/speed 1. Remove Varoma. Rinse eggs under cold water to stop the cooking process and set aside.
Without measuring cup reduce 2 min/Varoma/speed 3. Meanwhile, peel reserved eggs while still warm, cut into slices and set aside.
In a large bowl, whisk together honey, Dijon mustard, olive oil and 2 tbsp reduced beef broth.
Transfer steamed potatoes to bowl with whisked broth mixture. Add celery, pickles, chives and pepper and gently mix to combine. Top with reserved sliced eggs, sprinkle with paprika, garnish with chives and serve warm.

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