Baby chat potato salad with burrata dressing
serves
6
Baby chat potato salad with burrata dressing
Ingredients (13)
- 1.5kg baby chat potatoes
- 1 tbs runny honey
- 2 tbs white wine vinegar
- 1 tbs lemon juice
- 2 tbs extra virgin olive oil
- 1 baby fennel, finely chopped, fronds reserved
- 1 Lebanese cucumber, seeds removed, finely chopped
- Baby mint leaves (optional), to serve
Burrata dressing
- 2 tsp Dijon mustard
- 1/4 cup (75g) whole-egg mayonnaise
- 1 tsp finely grated lemon zest
- 1 tbs finely chopped mint leaves
- 1 ball burrata cheese, torn
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Place the potatoes in a saucepan of cold salted water over high heat. Bring to the boil, then reduce to a simmer and cook for 12-15 minutes or until tender when pierced with a sharp knife. Drain and stand to cool completely.
-
2.Meanwhile, place honey, vinegar, lemon juice, oil and 1 tsp each salt flakes and freshly ground black pepper in a bowl and whisk to combine. Add fennel and cucumber, and gently toss to combine.
-
3.For the burrata dressing, combine all ingredients in a large bowl. Add potatoes and toss to combine.
-
4.Transfer potato mixture to a serving plate and top with fennel mixture. Scatter with reserved fennel fronds and baby mint, if using, to serve.
Reviews
Join the conversation
Log in Register