Char-grilled Potato Salad with Creamy Mustard Dressing

INGREDIENTS

1.5kg Kipfler (Waxy) Potatoes, scrubbed
2 tbsps Extra Virgin Olive Oil
Sea salt and cracked black pepper
200g tub Creme Fraiche
2 Tbsps wholegrain mustard
¼ cup (60ml) water
¼ cup dill sprigs, chopped

METHOD

Place the potatoes in a large saucepan of cold salted water. Place on the boiling plate, 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.

Pu a chargrill pan on the boiling plate. Drizzle the potato with oil, sprinkle with salt and pepper and cook, cut-side down, for 8–10 minutes or until lightly charred.

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.

Recipe is by Donna Hay https://www.donnahay.com.au/recipes/dinners/char-grilled-potato-salad-with-creamy-mustard-dressing

Char-grilled Potato Salad with Creamy Mustard Dressing

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.