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Recipe: Emma Dean’s Dill and Potato salad

I have been making this potato salad since my uni days!

I got it from my now brother-in-law who got it from his father. It is so simple to make and is heavy on the dill.

It’s a show-stopper as a side dish at any BBQ, and now all of my friends make it.

You can add additional flavourings, but I just love it like this!

Ingredients

  • 8-12 kipfler potatoes
  • 1 clove garlic
  • 1 teaspoon sea salt
  • 200ml greek yoghurt
  • 100ml mayonnaise
  • 1 bunch dill, finely chopped

Method

Wash potatoes and place in a saucepan. Cover with cold water and bring to the boil over medium high heat.

Simmer gently until just cooked. You want them firm, not falling apart.

Once cooked, drain and cool slightly. Leave the skin on and slice into 2cm disks.

With a mortar and pestle, mash the clove of garlic with the sea salt and grind them together.

Mix the greek yoghurt and mayonnaise together and then mix in the garlic and salt. 

Add more salt to taste. You want the mixture to taste almost a bit salty, but don’t worry, the potatoes will balance this out.

Mix in the dill leaves. Mix the potatoes into the yoghurt mixture.

EAT!

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