Name: Warm kipfler and cucumber salad with dill
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 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

Ingredients

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

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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