Back to All Events

Char-grilled Potato Salad with Creamy Mustard Dressing


  • 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


  1. 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. 
  2. 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. 
  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.

Recipe is by Donna Hay