These tangy marinated spuds are so easy to make, last for weeks and can be served either warm or cold.
They can be eaten on their own as a side dish or incorporated in your favourite salad.
The waxy kipfler potatoes are best for this recipe.


  • 250g Kipfler Potatoes

  • 4 Red Bulls Eye Chilli (cut in half, seeds in)

  • 6 Cloves Garlic (peel & roughly chop)

  • 250ml White Wine Vinegar

  • 250ml Extra Virgin Olive Oil

  • 3tbsp Mirin

  • 1 Bunch Dill (picked)

  • 1tsp salt

  • 2 Lemons, zest & juice


  • 1.

    Wash the potatoes & put in a pan of cold salted water.

  • 2.

    Bring to the boil & cook til tender.

  • 3.

    Meanwhile, combine the oil, vinegar, mirin, chilli, garlic, lemon juice/zest & dill in a container large enough to hold the potatoes.

  • 4.

    Once the potatoes are cooked, strain them & while still hot, put in the container. Ensure the marinade covers all the potatoes. If it doesn't, add equal parts white wine vinegar & extra virgin olive oil.

  • 5.

    Leave to cool, cover & refrigerate until needed.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 244kj
  • Fat Total 23g
  • Saturated Fat 3g
  • Protein 1g
  • Carbohydrate 7g
  • Sugar 1g
  • Sodium 237mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
this sounds easy and yummy - will try this out and get back to rate ! thanks for sharing and will be resharing with friends.