Ingredients - serves 8
- 24 small chat potatoes, scrubbed
- 2 tbsp lemon juice
- ½ tsp finely grated lemon rind
- 1 small Tuscan red onion, cut into thin rings, placed in iced water for 5 minutes
- 250 gm crème fraîche
- 1 cup (firmly packed) dill sprigs
- 2 cups (loosely packed) each watercress and purslane
- 2 tsp baby capers in salt, rinsed, drained
- Cook potatoes in a large saucepan of salted boiling water until tender (10-20 minutes). Drain, then set aside to cool slightly.
- Meanwhile, combine crème fraîche, lemon juice and rind in a small bowl, season to taste.
- Combine potatoes (halve larger ones) in a large bowl with crème fraîche mixture, onion and half the dill, watercress and purslane, season to taste and toss to combine. Arrange remaining greens and capers on a platter, top with potato mixture and serve.
Note: Tuscan red onion is a long oval-shaped red onion. If it’s unavailable, substitute half a Spanish onion. Purslane is available from select greengrocers. If it’s unavailable, use extra watercress.
The key is to use really fresh potatoes from a good greengrocer. Chat potatoes work well because they are creamy and small, but if you want to use a larger potato, the royal blue variety also has a lovely creamy texture. Purslane, a succulent used in Greek and Italian cooking, adds a delicious tang here.
Brought to you by Gourmet Traveller
This recipe is from the January 2012 issue of Australian Gourmet Traveller. Recipe by Lisa Featherby, photography by Prue Ruscoe, and styling by Lisa Featherby.