Taste_com.au-January-February_2017

68 taste magazineJanuary/February 2017

dill&kranskypotatosalad

serves6 as a side |prep30 mins (+ cooling time) |cooking 25 mins

1.2kg small (about 85g each) coliban or

pink eye potatoes, scrubbed

2 kransky sausages, coarsely chopped

(^1) ⁄ 4 cup chopped fresh dill
80g baby cornichons, thinly sliced
2greenshallots,thinlysliced
2 tbs drained baby capers
170g (^2 ⁄ 3 cup) whole egg mayonnaise
180g (^2 ⁄ 3 cup) Greek-style yoghurt
3 tsp fresh lemon juice
4 hard-boiled eggs, quartered
1 Placepotatoesinalargesaucepan.Coverwithplentyofcoldwater.
Bringtotheboilovermedium-highheat.Reduceheattomediumand
cookfor15minutesoruntiljusttender.Drain.Setasidefor15minutes
tocoolslightly.Whencoolenoughtohandlebutstillwarm, peel the
potatoes. Cut into quarters and transfer to a large bowl.
2 Meanwhile,cooksausageinanon-stickfryingpanovermedium
heatfor5-8minutes,untilgolden.Transfertoaheatproofbowltocool.
3 Combinedill,cornichon,shallotandcapersinaseparatebowl.
Combinemayonnaise,yoghurtandjuiceinasmallbowl.Seasonwell.
4 Addthemayonnaisemixture,halfthesausageandtwo-thirdsofthe
dillmixturetothepotatoes.Tossgentlytocombine.Transferpotato
mixturetoaservingplate.Topwiththeeggsandremaining sausage.
Sprinkle with the remaining dill mixture to serve.
“Thefirstpotatosaladrecipe
advisedtheybe‘boyledandeaten
with oyle, vinegar and pepper’.”