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Photo of American kipfler potato salad by WW

American kipfler potato salad

4
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Moderate
Enjoy the taste of the USA with chunks of boiled potato and egg doused in a mustard dressing.

Ingredients

Potato(es)

850 g, kipfler (1kg purchased)

Lemon juice

2 tbs

Olive oil

1 tbs

Dijon mustard

1 tsp

Celery

1 stick(s), finely chopped

Capers, rinsed, drained

2 tsp, chopped

Boiled egg(s)

3 medium, chopped

Pickled gherkin, drained

60 g, halved

Fresh flat-leaf parsley

⅓ cup(s), finely chopped

Instructions

  1. Boil or steam potatoes until tender. Drain well, then cut into quarters.
  2. To make dressing, combine lemon juice, olive oil and mustard in a large bowl. Add celery, baby capers, eggs, cornichons, parsley and potatoes. Season with salt and freshly ground black pepper and toss well to combine. Serve potato salad warm or cold.

Notes

TIP: Kipfler potatoes are available at most large supermarkets and your local greengrocer. You can either peel them or just scrub the skins before cooking. If unavailable, substitute with baby (chat) potatoes.

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