Name: Potato Salad With Dill, Crispy Onions & Caviar
Yield: Serves 6–8
Ingredients: 30 g (1 oz) chives, snipped; 1 tablespoon Dijon mustard; 30 g (1 oz) dill fronds, chopped, plus extra to garnish; 1 large onion (about 350 g/12 oz), sliced into half-moons; 1 jar of seaweed caviar (optional); 2 tablespoons olive oil; 150 g (5 oz) frozen peas, defrosted; salt and pepper, to taste; 100 g (3½ oz) peas in their pods or sugar snap peas, blanched, for topping; 1 kg (2 lb 4 oz) baby new potatoes; 50 g (2 oz/¼ cup) plant yoghurt; 150 g (5 oz/⅔ cup) plant mayonnaise

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

My Scandinavian roots are popping up again here. We love a good creamy potato salad. This one features caramelised onions, both ladled through it and on top. Creamy, satisfying and good-looking. What’s not to like?

Ingredients

1 kg (2 lb 4 oz) baby new potatoes
1

Vegan
Gluten-free

Method

Cook the new potatoes in a saucepan of boiling water for 15–20 minutes until soft.

While the potatoes are cooking, fry the onion in the olive oil in a frying pan (skillet) until browned and crispy. Set aside to cool and remove a small amount as garnish.

Drain the potatoes and return to the pan. If some are larger, cut them in half. Add the fried onions, peas (except for the peas

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