VIP potato salad with crab
Online Culinary School · 7 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- boiled potatoes
- chopped peppers
- chopped gherkins
- mayonnaise
- sour cream
- finely sliced red onions
- finely diced fennel
- finely diced celery
- hard boiled egg
- red wine vinegar
- Dijon mustard
- freshly ground peppercorns
- cooked crab
Peel the boiled potatoes with a paring knife, cooked just enough not to fall apart; remove any eyes and dice.
What makes it a VIP potato salad
- chopped apples
- green onions
Add the gherkins, chopped apples, green onions, fennel, celery, sour cream, red onions, vinegar and Dijon mustard; mix well, then add the mayonnaise and mix.
- salt
- dill
Strip the dill leaves from the big stems, keeping a sprig for garnish, and chop very fine; mix into the salad.
Set a stainless steel ring about five inches across in the centre of the plate; fill three-quarters of the height with potato salad and press down.
Plating in a ring with crab
Add the crab on top and press down with a spoon; hold the spoon on the crab and lift the ring.
- tomato
- paprika oil
Decorate with tomato cut into a fan or julienne, a dill sprig over the crab and paprika oil.
Decorating with tomato and paprika oil