Char-Grilled Potato Salad with Creamy Mustard Dressing
Char-Grilled Potato Salad with Creamy Mustard Dressing
INGREDIENTS
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1.5KG KIPFLER (WAXY) POTATOES, SCRUBBED
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2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
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SEA SALT AND CRACKED BLACK PEPPER
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200G TUB CRÈME FRAÎCHE
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2 TABLESPOONS DIJON HONEY MUSTARD DRESSING
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¼ CUP (60ML) WATER
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¼ CUP DILL SPRIGS, CHOPPED
METHOD
- 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.
- 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.
- Place the crème fraîche, honey mustard dressing, 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 and recipe image created by Donna Hay
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