500g water
1 kg potatoes, diced
40g balsamic vinegar (divided)
½ bunch kale, stalks removed
4 pickled dill cucumbers, sliced lengthways, then chopped
8 tablespoons homemade Vegan Aioli (see recipe in Sauce ‘n’ Dippity)
Handful of mixed chopped fresh herbs or whatever you have on hand (optional)
Put water into the TM bowl, place diced potatoes in the Varoma dish and cover with Varoma lid. Steam for 25-30 min/Varoma/speed 4, depending on size of dice. Potatoes should be cooked but not mushy. Remove Varoma and place on upturned Varoma lid to catch drips, as potatoes cool.
Empty water from TM bowl and add half the balsamic vinegar. Place half the kale in bowl, chop 2-3 sec/speed 5, then ‘massage’ kale for 2 min/REVERSE soft speed and transfer to a salad bowl. Repeat with rest of the vinegar and kale.
Add potatoes, dill cucumbers, aioli and herbs, if using, to the salad bowl and gently mix together. This should serve at least eight people, depending on what it is accompanying.
old chris new tricks 