Recipe

Warm kipfler and cucumber salad with dill

  • 30 mins cooking
  • Serves 6
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Ingredients

Warm kipfler and cucumber salad with dill
  • 1 medium_piece red onion, thinly sliced
  • 4 lebanese cucumbers, seeded, thinly sliced
  • 1/4 cup white wine vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 kilogram kipfler potatoes, unpeeled, sliced diagonally
  • 1/4 cup olive oil
  • 1 cup loosely packed fresh dill sprigs
  • 1/4 cup salted baby capers, rinsed, drained

Method

Warm kipfler and cucumber salad with dill
  • 1
    In a medium heatproof bowl, combine onion and cucumber.
  • 2
    In small saucepan, combine vinegar, sugar and salt. Stir over low heat, without boiling, until sugar is dissolved. Bring to the boil; pour over onion mixture, cool.
  • 3
    Meanwhile, boil, steam or microwave potato until tender; drain. Place potato in large bowl. Add onion mixture, oil, dill and capers. Season to taste. Toss gently; serve warm.

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