Our friends had a 20 year anniversary getaway at South Australia for a few days. We looked after their child and dog while they were away. It was easy as their beautiful son is our little boy’s best friend. Their gorgeous cavalier is the best friend of our cavoodle.
When they were back they brought us a nice bottle of white balsamic vinegar they picked up from a market at the Barossa Valley. So I made a fusion potato salad with it.
This salad used blanched potato flavored with turmeric, coriander seeds and cardamon, a mild Sichuan style pepper-chili-garlic infused oil, sesame oil, white balsamic, pickled carrot, sliced wood ear fungus, sliced capsicum, sesame, shallot and coriander.
Recipe is as follows: