Preparation time 10 mins.
This salad is great warm or cold. It it perfect for entertaining as you can make it ahead of time and take out of the refrigerator in enough time to come to room temperature. Serve with grilled or roasted meats or a selection of salads. Add different herbs including parsley, chives, mint, basil or nuts and experiment with different vinegar’s. Use finely chopped red onion or shallots instead of the spring onion. Swap the creme frache for sour cream or yoghurt for a healthier option. You can also substitute the kipflers for cocktail or chat potato, then you don’t need to peel or cut the potatoes.
1 kg kipfler potatoes, washed
3 tbspns creme frache (or to taste)
1 tbspn red wine vinegar
1 tspn dijon or seeded mustard
1 tbspn olive oil
2 tbspns dill chopped
2 spring onions finely sliced
salt and pepper to taste
Cook the potatoes in lightly salted water until tender.
While the potatoes are cooling mix oil, vinegar, mustard 1/4 tspn salt and pepper with the sliced spring onions.
Drain potatoes allow to cool slightly before peeling and slicing into large slices. Don’t allow to cool too much or the potatoes won’t absorb the dressing.
Add dressing to potatoes mix then add creme frache and dill, reserving a little to garnish. Mix. Add salt and pepper to taste.
Serve garnished with a little of the dill.