Grilled Potato Salad
Servings
4
Ingredients
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2 Tbsp Olive Oil
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Salt and pepper
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200g Creme Fraiche
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2 Tbsp Whole Grain Mustard
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¼ Cup Fresh Dill, lightly Chopped
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3 lbs Yellow or French Fingerling
Directions
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.
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