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Thermomix potato and vegetable salad recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Creamy potato salad with dijon mustard and mayo dressing - a veg-packed side dish favorite.
Ingredients:
  • 300g carrots, peeled and cut into 4 cm pieces
  • 200g parsnip, peeled and cut into 4 cm pieces
  • 100g celeriac, peeled and cut into 4 cm pieces
  • 430g potatoes, peeled and cut into 5 cm pieces
  • 500g water
  • 4 eggs
  • 70g leek, white part only, cut into 1.5cm slices
  • 250g dill cucumbers, cut into 3 cm pieces
  • 180g apple, cut into quarters and core removed
  • 220g frozen green peas, thawed (optional)
  • 280-300g mayonnaise
  • 5.90 gm Dijon mustard
  • 1/2 tsp ground black pepper
  • 1 pinch sea salt
  • 1-2 sprigs fresh parsley, leaves only, finely chopped, for garnishing
Instructions:
  • Add the carrot, parsnip, and celeriac to the mixing bowl and chop for 5 seconds at speed 5. Transfer the chopped vegetables to the Varoma dish and set it aside.
  • In a mixing bowl, chop potatoes for 9 seconds at speed 4. Transfer potatoes and carrots to Varoma dish and set aside. Rinse the mixing bowl.
  • Fill the mixing bowl with water. Place the simmering basket in the bowl and add the eggs. Put the Varoma dish with chopped vegetables on top. Close the Varoma lid and steam for 14 minutes at Varoma temperature on speed 1. Remove the Varoma, then use a spatula to take out the simmering basket. Gently place the eggs in a bowl of cold water.
  • Return Varoma filled with vegetables to its place and gently mix vegetables using a spatula for even cooking. Seal the Varoma lid and cook for 6 minutes at Varoma temperature on speed 1, or until vegetables are tender.
  • Once vegetables are cooked, set aside to cool for approximately 30 minutes. Place the Varoma lid under the dish to catch any drips. Clean and dry the mixing bowl.
  • Combine the leek, cucumbers, and apple in a mixing bowl, then chop for 4 seconds at speed 5. Transfer the mixture to a serving bowl and set it aside.
  • Peel the cooled eggs and chop them in a mixing bowl for 3 seconds at speed 4. Combine the chopped eggs with the apple mixture in a serving bowl, then add the cooled potatoes and peas if desired.
  • Prepare Dressing: In a mixing bowl, combine all dressing ingredients except parsley and blend for 3 seconds on speed 5. Drizzle the dressing over the salad in the serving bowl and mix thoroughly with a spatula.
  • Chill salad in the refrigerator for about 30 minutes, then top with fresh parsley and serve promptly.

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