Warm kipfler & cucumber salad with dill

prep + cook time 30 minutes
serves 6

  • 1 medium red onion (170g), sliced thinly
  • 4 lebanese cucumbers (520g), seeded, sliced thinly
  • ¼ cup (60ml) white wine vinegar
  • 1 tablespoon white (granulated) sugar
  • 1 teaspoon salt
  • 1kg (2 pounds) kipfler (fingerling) potatoes, unpeeled, sliced diagonally
  • ¼ cup (60ml) olive oil
  • 1 cup loosely packed fresh dill sprigs
  • ¼ cup (50g) salted baby capers, rinsed

1. Combine onion and cucumber in a medium heatproof bowl.

2. Place vinegar, sugar and salt in a small saucepan over low heat; stir, 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.

4. Place potato and onion mixture in a large bowl with oil, dill and capers; toss gently to combine. Season to taste. Serve warm.

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