CHAR-GRILLED POTATO SALAD With Creamy Mustard Dressing

INGREDIENTS

  • 1.5kg Kipfler Potatoes, Scrubbed 
  • 2 Tablespoons, Olive Oil 
  • Salt and Pepper
  • 200g Tub Creme Fraiche 
  • 2 Tablespoons Wholegrain Mustrard 
  • ¼ Cup (60ml) Water
  • ¼ Cup Dill Sprigs, Chopped
METHOD 

1. Place the potatoes in a large saucepan of cold salted water. Place over high heat, cover with a lid and bring to the boil. Remove the lid and cook for 8–10 minutes or until tender. Drain well and halve lengthways. 

2. Preheat a char-grill pan or barbecue to high heat. Drizzle the potato with oil, sprinkle with salt and pepper and cook, cut-side down, for 8–10 minutes or until lightly charred. 

3. Place the crème fraîche, mustard, water, salt and pepper in a large bowl and mix to combine. Place the potato on a serving plate, drizzle with dressing, sprinkle with salt and pepper, and top with dill to serve. Serves 4.

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