5 medium to large waxy potatoes
30 bunya nuts
3 sticks celery
3 tbsp hot mustard
2 tbsp olive oil
1 clove crushed garlic
250 ml water
6 pepper corns
1 bay leaf
2 tbsp eggless mayonnaise
optional:
3 slices of fresh pineapple
all organic
do
Steam potatoes until soft.
Peel bunyas and remove skin. Boil them in the water with pepper corns and the bay leaf for 60 minutes, then 15 minutes without a lid to reduce the volume of liquid. Let the bunyas cool in the liquid. Remove the bunyas from the pot and set the stock aside. When added to the vegetables, they will soak up the tasty stock, hence requiring only small amounts of mayonnaise.
Peel the potatoes, cut in half lengthwise and slice very thinly. Put in a large ceramic bowl.
Mix the mustard, garlic and olive oil. Add to the potatoes and lift under.
String the celery, cut lengthwise and chop finely. Add to the potatoes and mix in.
Add the bunyas and mix.
Pour in about 75 ml bunya stock and mix. There should be a slight 'puddle'. This will be absorbed with time.
When cool, lift some mayonnaise under the bunya-potato salad.
Optional: Cut the pineapple into small pieces, keep some for decoration and mix the rest in.
Serve with chopped parsley/coriander, a salad and some tofu. Store in a cold place.
The proportion of potatoes to bunyas should be about 2:1.
Bunya Spaghetti Napolitana
Kumera Bunya Soup
Bunya Pine Nuts in Coconut Milk
More Potato Salads
No comments:
Post a Comment