Warm Potato & Dill Salad

30 mins
  • 1 kg kipfler potatoes, skin on
  • 4 tbsp creme fraiche
  • 4 tbsp white wine vinegar (less than 6% acid)
  • 2 tbsp seeded mustard
  • 1/4 cup washed capers
  • 1 tbsp extra virgin olive oil
  • 4 medium sized chopped dill pickles
  • 1 bunches chives finely chopped
  • 10g freshly chopped dill
  • Hand full rocket leaves
  • Salt & pepper to taste
  • Boil potatoes in 6L lightly salted water for 20 minutes until just tender.
  • While the potatoes are cooking mix creme fraiche, vinegar, mustard, capers, oil, pickles and chives. Mix well.
  • Drain potatoes in a strainer and allow to cool slightly before slicing into 3cm large pieces.
  • Add dressing to warm potatoes, mix then add salt and pepper to taste.
  • Serve garnished with rocket and dill leaves.
Add your flavouring ingredients to warm potatoes. They will absorb the flavour.

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