BARBECUED MIXED POTATO SALAD WITH CORNICHON DRESSING
SERVES 8 (AS A SIDE) PREP 15 MINUTES (PLUS COOLING) COOK 40 MINUTES
6 desiree potatoes 500g kipfler potatoes 500g chat potatoes ½ cup extra virgin olive oil 1 green onion, chopped ¹⁄³ cup fresh dill sprigs, plus extra, to serve ²⁄³ cup fresh flat-leaf parsley leaves 10 cornichons, chopped 1 garlic clove, quartered 2 tablespoons lemon juice ½ cup sour cream
1 Place desiree potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 5 minutes. Add kipfler potatoes to pan. Boil for 5 minutes. Add chat potatoes. Boil for a further 8 minutes
or until potatoes are almost tender but not cooked through. Drain. Set aside for 10 minutes to cool. 2 Slice desiree potato thickly, halve kipflers lengthways and keep chat potatoes whole. Drizzle potatoes with 2 tablespoons oil. Season with salt and pepper. 3 Heat a barbecue grill or chargrill pan on medium-high heat. Cook potatoes, in batches, for 3 to 4 minutes each side or until golden and cooked through. Transfer to a heatproof serving plate. 4 Meanwhile, place onion, dill, parsley, cornichons and garlic in a small food processor. Process until finely chopped. Gradually add remaining oil and lemon juice, processing until combined. Season with salt and pepper. 5 Dollop potatoes with sour cream. Drizzle with dressing. Serve sprinkled with extra dill sprigs. NUTRITION: (per serve) 1544kj; 20.2g fat; 5.8g sat fat; 6.4g protein; 37.2g carbs; 5.2g fibre; 14mg chol; 303mg sodium.