dill Archives

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Mashed potato toast

30 minutes

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20 minutes

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30 minutes

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25 minutes

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1 hour

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Green potato salad

35 minutes

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45 minutes

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Buttermilk-marinated lamb

2½ hours

Potato salad with preserved lemon crème fraîche

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

For the wholegrain mustard vinaigrette, whisk:

2 T wholegrain mustard
3 T olive oil
1 T white wine vinegar
1 t lemon juice
salt, to taste

For the salad:

10 baby potatoes, boiled and halved
a handful green grapes, halved
1 green apple, cut into matchsticks
1⁄2 bulb fennel, roughly sliced
1⁄2 celery bulb, roughly chopped
10 green olives, halved
10 g parsley, roughly chopped
10 g dill, roughly chopped
sea salt, to taste
freshly ground black pepper, to taste

To serve:

250 g crème fraîche
1 t Woolworths preserved lemon

Method

1. Toss all the salad ingredients with the vinaigrette. Season with salt and pepper.

2. Combine the crème fraîche and the preserved lemon. Top the salad with a big dollop of crème fraîche and serve.

Find more potato salad recipes here.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet

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Rum-and-raisin rusks

Crispy pork rashers with cabbage

Mashed potato toast

Linguine with mussels

Green caponata

Spiced lamb rack

Ribollita

Green potato salad

Hake fishcakes

Buttermilk-marinated lamb

Green goddess salad

Herbed hake polpettes with dill yoghurt and homemade pickles

Chicken, gammon and mushroom pie

Potato salad with preserved lemon crème fraîche

Potato salad with preserved lemon crème fraîche

Ingredients

Method