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YOUR RECIPE FOR STEAM COOKING

Easy Steamed Potato Salad with Eggs and Asparagus

Steam mode

Potato salad with boiled eggs, parsley, and green beans in a black dish on a textured table. Creamy dressing and serving utensils nearby. — Steamed potato salad with eggs and fresh herbs, highlighting the perfect texture and flavor achieved through steam oven cooking.

Preparing delicious salads at home with a steam oven is so easy: select the Steam mode, organize the containers you need to cook with and plan the timing. While the food is steaming, you can turn your attention to preparing the other ingredients for the salad and making the dressing. In this recipe, I have combined steamed asparagus with the potato salad. However, you can serve the asparagus on its own or combine it with another salad if that is your preference.

For optimum flavor potatoes are best dressed while they are still slightly warm. I find leaving them spread out in the perforated pan resting on a trivet for airflow is a good way to cool them or spread them onto a rimmed baking pan. Once the salad has been assembled it can be refrigerated until ready to eat. Be sure to never add a mayonnaise dressing to potatoes that haven’t properly cooled.

INGREDIENTS

2lbs red or golden potatoes, washed and cut into bite-size pieces

2 large eggs

½ bunch asparagus, ends trimmed, spears chopped into ½” pieces

Potato slices, asparagus, and eggs on a steel tray with a black-and-white checkered background, creating a fresh and organized cooking scene. — Salad ingredients.

Dressing

¾ cup avocado mayonnaise

2 tbsp Dijon mustard

¼ cup finely chopped red onion or shallot

Veggie prep on a checkered tablecloth: asparagus, potato slices on a tray, with mayo, mustard, and onion on a white dish. — Dressing ingredients.

PREPARATION

Heat the steam oven in the Steam mode to 212 F.

Place the prepared potatoes in the perforated pan and add the eggs to a corner of the pan.

When the oven comes to temperature, slide the pan into the oven and set the timer for 20 minutes. If cooking the asparagus, add them to the oven for the final 5 - 6 minutes of cooking time. They are best slightly al dente in a salad.

When the timer elapses, remove the pan from the oven and put it aside to cool the potatoes. Place the eggs in a bowl of cold water to cool down for a few minutes, then peel and slice.

Combine the cooled potatoes, onion, mayonnaise, and mustard in a large bowl and combine gently, taking care not to smash the potatoes. Season with salt and freshly ground pepper and fold in the chopped asparagus and eggs. If you don't eat the salad right away, it can be covered and refrigerated until needed.

Serves 4