Samphire and Kipfler Potato Salad
Take your potato salad up a notch with this vibrant samphire and Kipfler potato salad. It’s fresh, salty, and earthy with just the right amount of tang—perfect for impressing guests or adding a gourmet twist to your next barbecue or picnic.
Print
Pin
Save
Servings: 4
Calories: 140kcal
Ingredients
- 500 g small kipfler potatoes
- 50 g samphire see notes for substitutions*
- 1 roasted red capsicum [bell pepper] sliced approx ⅓ c
- ¼ of a red onion thinly sliced
To Serve
- 2 - 3 tablespoon Mustard & Vinegar Dressing
Instructions
- Roast capsicum until skin is just blackened and blistered. Remove skin, seeds and stem, slice into thin strips. Rinse samphire and remove any woody ends, break apart any large pieces. Place red capsicum and any juices from roasting in a large bowl with the samphire and onion, set aside.
- Boil potatoes until tender when pierced with the tip of a knife, roughly 25 mins or so. Drain and move to a cutting board. As soon as they are cool enough to touch, slice potatoes lengthwise in half [end to end], then slice each piece in half on an angle [side to side].
- Place warm potato pieces into the bowl with the other ingredients, immediately drizzle over dressing and toss gently to combine. Serve with extra dressing on the side.
Notes
- Roasting capsicum: place on a foil-covered tray and roast under a high grill [broiler], turning every few minutes until skin is just charred on all sides. Remove and wrap in the foil to steam as it cools, this helps to loosen the skin. - Samphire: If you cannot get your hands on samphire, use fresh green beans or young asparagus instead. Simply slice on the angle and blanch for 30 seconds in the boiling water before you drain the potatoes. Add an extra pinch of salt to the salad when warm veggies are stirred through.
Nutrition
Calories: 140kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 339mg | Potassium: 604mg | Fiber: 4g | Sugar: 3g | Vitamin A: 937IU | Vitamin C: 63mg | Calcium: 21mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
