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RECIPES
POTATO SALAD WITH
CREAMY PESTO DRESSING
Serves 4 to 6
2lbs (1kg) red skinned or waxy potatoes,
peeled, halved and
cut into 0.5in (1cm) slices
2 tablespoons white wine vinegar
8.5oz (250g) small button mushrooms
1.5oz (50g) pine nuts, toasted
5oz (150g) pancetta, chopped and fried
Creamy Pesto Dressing:
1 cup sour cream
cup prepared pesto
Salt and pepper (optional)
1. Fill water reservoir to MAX level and
insert the drip tray.
2. Divide potatoes equally into steamer
baskets (–) and (=). Place steamer
baskets onto steamer and cover
with lid.
3. Set steaming timer to 15–17 minutes or
until potatoes are just cooked. Adjust
for shorter or longer cooking time
as required.
4. Remove potatoes when cooked, place
into a serving bowl and sprinkle with
the vinegar. Allow to cool.
5. Place mushrooms into steamer basket,
place onto steamer and cover with lid.
6. Set steaming timer to 4 minutes. Adjust
for shorter or longer cooking time as
required.
7. Remove mushrooms when cooked,
drain well. Add mushrooms, pine nuts
and pancetta to potatoes.
8. Combine dressing ingredients and mix
in a small bowl. Add dressing to potato
salad, toss lightly to coat.
Serve warm or chilled.
POTATO SALAD WITH
MINT AND DILL DRESSING
Serves 4 to 6
2lbs (1kg) red skinned or waxy potatoes,
peeled, halved and
cut into 0.5in (1cm) slices
2 tablespoons white wine vinegar
2 cobs corn, husks removed
1 cup green onion, thinly sliced
Mint and Dill Dressing:
½ cup light sour cream
½ cup mayonnaise
½ cup mint leaves
½ cup dill, chopped
2 teaspoons lemon rind, finely grated
Salt and pepper (optional)
1. Fill water reservoir to MAX level and
insert the drip tray.
2. Divide potatoes equally into steamer
baskets (–) and (=). Place steamer
baskets onto steamer and cover
with lid.
3. Set steaming timer to 15–17 minutes or
until potatoes are just cooked. Adjust
for shorter or longer cooking time
as required.
4. Remove potatoes when cooked, place
into a serving bowl and sprinkle with the
vinegar. Allow to cool.
5. Place corn into steamer basket, place
onto steamer and cover with lid.
6. Set steaming timer to 7 minutes. Adjust
for shorter or longer cooking time
as required.
7. Remove corn when cooked, drain well
and cool slightly. Cut corn kernels from
the cobs and add to potatoes with
green onion.
8. Combine dressing ingredients and mix
in a small bowl. Add to potato salad,
mix lightly and serve warm or chilled.