Entertaining

Kipfler potato salad

Name: Kipfler potato salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
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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by Martin Boetz

Chef and founder, Longrain and Cooks Co-op

Apr 16, 2017

No party would be complete without a potato salad, and this one is certainly worth serving up.

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

Method

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.
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.
3.

Serve.