BAR­BE­CUED MIXED POTATO SALAD WITH COR­NI­CHON DRESS­ING

Super Food Ideas - - FRIENDS OVER -

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.

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