Warm kipfler and cucumber salad with dill
Aug 31, 2009 2:00pm- 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
- 1In a medium heatproof bowl, combine onion and cucumber.
- 2In 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.
- 3Meanwhile, 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.