Warm Potato & Dill Salad

Cooking Time 30 minutes

Serves 6


  • 1 kg kipfler potatoes, skin on
  • 4 tbsp creme fraiche
  • 4 tbsp white wine vinegar (less than 6% acid)
  • 2 tbsp seeded mustard
  • 1/4 cup washed capers
  • 1 tbsp extra virgin olive oil
  • 4 medium sized chopped dill pickles
  • 1 bunches chives finely chopped
  • 10g freshly chopped dill
  • Hand full rocket leaves
  • Salt & pepper to taste

White Potatoes

Yellow Potatoes


  1. Boil potatoes in 6L lightly salted water for 20 minutes until just tender.
  2. While the potatoes are cooking mix creme fraiche, vinegar, mustard, capers, oil, pickles and chives. Mix well.
  3. Drain potatoes in a strainer and allow to cool slightly before slicing into 3cm large pieces.
  4. Add dressing to warm potatoes, mix then add salt and pepper to taste.
  5. Serve garnished with rocket and dill leaves.

TIP: Add your flavouring ingredients to warm potatoes. They will absorb the flavour.