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Recipe Category: Salads

Kipfler Potato, Radish and Pea Salad

Serves: 4-6
Preparation Time: 15 minutes
Cooking time: 15 minutes
  • 1 kg kipfler potatoes, scrubbed
  • 1 bunch (250g) radishes, finely sliced
  • 2 spring onions, sliced diagonally
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped cornichons or dill pickle
  • 1/2 cup chopped dill
  • 1 cup extra virgin olive oil
  • 1/3 cup red or white wine vinegar
  • 2 teaspoons Dijon mustard
  • sea salt and freshly ground black pepper, to taste

Bring potatoes to the boil in a pot of salted water and simmer for 15 minutes until tender. Drain and cut into thick diagonal slices. While still warm, toss with half the Dill Dressing. Toss in radishes, spring onions, peas and cornichons. Place in a serving bowl, drizzle with remaining dressing and garnish with extra dill. May be served warm or cold.

Shake all ingredients together in a jar until combined. Use as required.

Author: Naomi Crisante
Date Created: 27/10/2020