Kipfler Potato Salad
This salad brings together tender Kipfler potatoes, roasted cherry tomatoes, and a zesty Dijon dressing for a memorable dish that’s both satisfying and refreshing. Recipe written by Luke Croston.
Ingredients
- 1kg Mitolo Low Carb potatoes
- 2 corn cobs
- 200g green beans
- 8 radishes, cut into wedges
- 2 tbsp olive oil
- sea salt & cracked black pepper for chimichurri
- 1/2 cup parsley, finely chopped
- 1/2 cup coriander, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 1/2 tsp ground coriander
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
Method
STEP 1
Place all the ingredients for the chimichurri into a small bowl and mix well.
STEP 2
Steam the potatoes until tender and slice when cool enough to handle.
STEP 3
Steam the corn and beans, plunging the beans into an ice bath (1L water with 1 cup of ice added) to retain their vibrant green colour.
STEP 4
Toss the potatoes in the chimichurri and place them onto a serving plate.
STEP 5
Slice the corn kernels from the cob and add to the plate with the beans and radish.
STEP 6
Drizzle with olive oil and season with salt and pepper before serving.