Warm kipfler potato salad

The firm, waxy texture of kipflers are gorgeous in this filling and tasty warm potato salad from Australian Women's Weekly.

  • 30 mins cooking
  • Serves 4
  • Print


Warm kipfler potato salad
  • 1 kilogram kipfler potatoes, halved lengthways
  • 1/4 cup (60ml) olive oil
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 2 teaspoon wholegrain mustard
  • 1 red onion (100g), sliced thinly
  • 1 cup loosely packed fresh flat-leaf parsley leaves


Warm kipfler potato salad
  • 1
    Boil, steam or microwave potato until tender; drain.
  • 2
    Whisk oil, rind, juice and mustard in large bowl, add potatoes, onion and parsley; toss to combine.

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