Grilled Potato Salad
2 Tbsp Olive Oil
Salt and pepper
200g Creme Fraiche
2 Tbsp Whole Grain Mustard
¼ Cup Fresh Dill, lightly Chopped
3 lbs Yellow or French Fingerling
Halve the potatoes lengthways and put 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 5– 8 minutes or until tender. Drain well.
Preheat a 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.
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.