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

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