Char-grilled Potato Salad with Creamy Mustard Dressing

Parmesan-Crumbed Lamb Cutlets


  • 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


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