Name: Warm kipfler potato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram kipfler potatoes, halved lengthways; 1/4 cup (60ml) olive oil; 1 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 2 teaspoon wholegrain mustard; 1 red onion (100g), sliced thinly; 1 cup loosely packed fresh flat-leaf parsley leaves

Warm kipfler potato salad

The firm, waxy texture of kipflers are gorgeous in this filling and tasty warm potato salad from Australian Women's Weekly.

Ingredients

1 kilogram kipfler potatoes, halved lengthways

1/4 cup (60ml) olive oil

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

2 teaspoon wholegrain mustard

1 red onion (100g), sliced thinly

1 cup loosely packed fresh flat-leaf parsley leaves

Method

1.Boil, steam or microwave potato until tender; drain.

2.Whisk oil, rind, juice and mustard in large bowl, add potatoes, onion and parsley; toss to combine.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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