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Potato salad with crème fraîche, onion, purslane and dill

Potato salad with crème fraîche, onion, purslane and dill

A great potato salad is a must at every barbecue. The key is to use really fresh potatoes from a good greengrocer. Chat potatoes work well because they are creamy and small, but if you want to use a larger potato, the royal blue variety also has a lovely creamy texture. Purslane, a succulent used in Greek and Italian cooking, adds a delicious tang here.

Potato salad with crème fraîche, onion, purslane and dill

Serves 8
Cooking Time Prep time 30 mins, cook 15 mins
24   small chat potatoes, scrubbed
250 gm   crème fraîche
2 tbsp   lemon juice
½ tsp   finely grated lemon rind
1   small Tuscan red onion, cut into thin rings, placed in iced water for 5 minutes (see note)
1 cup   (firmly packed) dill sprigs
2 cups   (loosely packed) each watercress and purslane (see note)
2 tsp   baby capers in salt, rinsed, drained


1 Cook potatoes in a large saucepan of salted boiling water until tender (10-20 minutes). Drain, then set aside to cool slightly.
2 Meanwhile, combine crème fraîche, lemon juice and rind in a small bowl, season to taste.
3 Combine potatoes (halve larger ones) in a large bowl with crème fraîche mixture, onion and half the dill, watercress and purslane, season to taste and toss to combine. Arrange remaining greens and capers on a platter, top with potato mixture and serve.

Note Tuscan red onion is a long oval-shaped red onion. If it’s unavailable, substitute half a Spanish onion. Purslane is available from select greengrocers. If it’s unavailable, use extra watercress.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

RECIPE Lisa Featherby PHOTOGRAPHY Prue Ruscoe STYLING Lisa Featherby


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