The Gourmet Farmer Deli Book: Vegetables and Condiments by Matthew Evans

Author:Matthew Evans
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-18T16:00:00+00:00

Serves 6

1 kg (2 lb 4 oz) waxy potatoes, such as pink-eye or kipfler

2–3 tablespoons Ross’s wholegrain mustard

150 g (5½ oz) crème fraîche

2 teaspoons lemon juice

50 g (1¾ oz) dill pickles, roughly chopped

2–3 tablespoons fresh dill, chopped

Scrub the potatoes well and cut into evenly sized chunks if they are large. Place in a large saucepan with enough cold salted water to cover. Bring to the boil, then reduce the heat to low and simmer until tender — you should be able to easily pierce through to the centre with a knife.

While the spuds cook, mix together the mustard, crème fraîche and lemon juice in a bowl until combined.

When the potatoes are cooked, drain them and immediately toss with the crème fraîche mixture, the dill pickles and the dill. Serve with pastrami, some smoked trout or as part of a barbecue meal. The salad would nearly become an entire meal in itself if you added chunks of grilled frankfurter to it.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.