CHAR-GRILLED POTATO SALAD

CHAR-GRILLED POTATO SALAD
CHAR-GRILLED POTATO SALAD

INGREDIENTS
  1. 1.5KG KIPFLER (WAXY) POTATOES, SCRUBBED
  2. 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 
  3. SEA SALT AND CRACKED BLACK PEPPER 
  4. 200G TUB CRÈME FRAÎCHE 
  5. 2 TABLESPOONS WHOLEGRAIN MUSTARD 
  6. ¼ CUP (60ML) WATER 
  7. ¼ CUP DILL SPRIGS, CHOPPED
METHOD
  1. 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. 
  2. 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. 
  3. Place the crème fraîche, mustard, 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