American kipfler potato salad
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
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.
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