Warm Potato & Dill Salad
 | Cooking Time 30 minutes |
 | Serves 6 |
INGREDIENTS
- 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
 | |||
 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- 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.
TIP: Add your flavouring ingredients to warm potatoes. They will absorb the flavour.
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