This one is my take on a classic potato or Waldorf salad, which are a necessary part of any BBQ or Christmas dinner. My father used to make this when I was a kid, every year at Christmastime, and every time it was delicious. The foundation of this recipe comes from him, but I’ve added my own, contemporary twists. The biggest change is the addition of sweet potato, which is what makes this salad my own. This delicious recipe is even included in my newest book Powerfood – The Party Edition! Every time I make it, I think back to that wonderful time. This salad still often makes an appearance on our table at this festive time of year.
1 large bowl
2 days in an airtight container in the fridge
750 g (1.5 lbs) potatoes
250 g (0.5 lbs) sweet potatoes
150 g (5 oz.) pickles
150 g (5 oz.) white cabbage
3 leaves Belgian endive
1 small carrot
100 g (3.5 oz.) aïoli or mayonnaise
1 tbsp lemon juice
2 tsp mustard
1⁄2 tsp nutmeg
1⁄2 tsp cayenne pepper
3 tsp curry powder
1 tsp freshly ground black pepper
1 tsp sea salt, or to taste
mandarin, extra pickle, extra aïoli
Peel the potatoes and cook both types in a pan. Hard boil the eggs in another pan. Transfer the cooked eggs to cold water, drain the potatoes and allow both to cool fully. Finely chop the pickles, onion, cabbage, endive, apple and eggs and grate the carrot. Mash the potatoes and add all the other ingredients. Combine thoroughly and taste. Add salt and pepper to taste. Transfer the salad to a nice serving dish and smooth it out using a spoon. Top with an additional 2 to 3 tablespoons of aïoli. Slice the extra pickle lengthwise and use the slices as garnish alongside sections of mandarin orange.
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