The Studd Siblings' Christmas potato salad

Name: Potato salad with stracciatella recipe
Yield: 6
Ingredients: 1.5kg kipfler potatoes, scrubbed; 1 tsp caster sugar; 30.00 ml chardonnay vinegar; Juice of 1/2 lemon; 2 tbs extra virgin olive oil; 1 tsp chilli flakes; 1 small fennel bulb, roughly sliced, fronds picked and reserved to serve; 1 Lebanese cucumber, halved lengthwise, seeds removed, sliced on an angle; 1/2 tsp paprika; 1/2 cup (60g) pitted Sicilian olives; 250g stracciatella cheese; Finely grated zest of 2 lemons; 2 tsp Dijon mustard; 1/4 cup (75g) whole egg mayonnaise

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by Ellie and Sam Studd

Dec 02, 2021

If there was ever a time to indulge, the festive season is it, so Ellie and Sam Studd will be serving a dreamy fresh cheese. Add a glass of bubbles, and the party’s getting started.

1.5kg kipfler potatoes, scrubbed
1 tsp caster sugar
1 1/2 tbs chardonnay vinegar
Juice of 1/2 lemon
2 tbs extra virgin olive oil
1 tsp chilli flakes
1 small fennel bulb, roughly sliced, fronds picked and reserved to serve
1 Lebanese cucumber, halved lengthwise, seeds removed, sliced on an angle
1/2 tsp paprika
1/2 cup (60g) pitted Sicilian olives

Stracciatella dressing

250g stracciatella cheese
Finely grated zest of 2 lemons
2 tsp Dijon mustard
1/4 cup (75g) whole egg mayonnaise

Method

1.

Place potatoes in a large saucepan of cold salted water over high heat. Bring to the boil, then reduce heat to a simmer and cook for 10-12 minutes until just tender. Drain, then set aside to cool to room temperature. Slice large potatoes in half.
2.

For the stracciatella dressing, place all ingredients in a large bowl and mix to combine. Season with salt flakes and freshly ground black pepper. Add the potatoes, and toss until well coated. (This step can be done up to a day in advance. Keep dressed potato salad in an airtight container in the refrigerator until ready to serve.)
3.

When ready to serve, place sugar, vinegar, lemon juice, oil and chilli flakes in a bowl and whisk to combine. Add fennel and cucumber, and gently toss. Set aside.
4.

To serve, spoon potato salad into a serving bowl and top with the fennel and cucumber mixture. Scatter with reserved fennel fronds, paprika, freshly ground black pepper and olives."