Kipfler potato salad

Name: Kipfler potato salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5kg kipfler potatoes, scrubbed; 1/3 cup (80ml) extra virgin olive oil; 2 tbs Dijon mustard; 2 tbs white wine vinegar; 1 tsp caster sugar; 1/2 cup (90g) roughly chopped cornichons; 1 Asian (red) eschalot, finely chopped; 1 bunch dill, fronds picked

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 8

Cost: $3.79 /serving

Author : Martin Boetz

kipfler potato salad

Ingredients

Remove All · Remove Spices · Remove Staples

1.5kg kipfler potatoes, scrubbed1/3 cup (80 milliliters) extra virgin olive oil2 tbs Dijon mustard2 tbs white wine vinegar1 tsp caster sugar1/2 cup (90 grams) roughly chopped cornichons1 Asian (red) eschalot, finely chopped1 bunch dill, fronds picked

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Instructions

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Step 1

Place potatoes in a large saucepan of cold water. Cover and bring to the boil over high heat. Cook for 15 minutes or until potatoes are tender, then drain and set aside to cool. Cut into large pieces and transfer to a large serving bowl.

Step 2

and transfer to a large serving bowl. Meanwhile, to make the dressing, place the oil, mustard, vinegar, sugar and 1 tsp each salt and pepper in a bowl and whisk to combine. Add to potato and toss to coat. Add the cornichon, eschalot and dill, and lightly toss to combine.

Step 3

Serve.