Kipfler Potato Salad.

A very yummy potato salad with salty bits, tangy bits, crunchy bits, herby bits and creamy kipfler potatoes. You could use any good, fresh potatoes for this but I love the buttery texture of kipflers. Any soft green herbs are yummy here too, mint and coriander is good! Don’t leave out the capers, even if you’re a little scared of them. You need the little salty burst with this dish and it’s not as strong as you might have experienced before when it’s with a mouthful of potato and sweet, tangy onion. 

Ingredients:

8-10 kipfler potatoes - depending their size, get enough to fill your salad bowl ;)

½ red onion

¼ cup white wine vinegar 

1 tablespoon of salted capers, rinsed

Large handful of dill

Small handful of parsley

1 radish

1 teaspoon of Dijon mustard

1 teaspoon wholegrain mustard

2 tablespoons of apple cider vinegar

1 tablespoon of olive oil

1 teaspoon of caraway seeds

Method.

Step 1.

Slice your red onion thinly and place in a bowl with white wine vinegar, top with a little water if you need to submerge. You can also add a little bit of sugar here, a teaspoon would be plenty. No need to add salt though, the capers will bring plenty of that to the dish.

Step 2.

Wash your potatoes and place in a pot, cover well with cold water and bring to the boil. Cook for 15 or so minutes, until the potatoes are tender when pressed with a fork. Remove from water and let them sit and cool slightly.

Step 3.

Meanwhile, prepare your dressing. In a small jar, add mustards, olive oil, caraway seeds and vinegar and shake well to combine. 

Step 4.

Slice potatoes in half longways and add to salad bowl, pour over dressing and toss well. Slice radish thinly and add to bowl, along with the red onion, capers, chopped dill and parsley. 

Step 5.

Toss well. Sometimes I will add a few extra herbs to the top if I find I need it. But that’s it! Yum!