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.
Wash the potatoes & put in a pan of cold salted water.
Bring to the boil & cook til tender.
Meanwhile, combine the oil, vinegar, mirin, chilli, garlic, lemon juice/zest & dill in a container large enough to hold the potatoes.
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.
Leave to cool, cover & refrigerate until needed.
Nutritional analysis per serving (10 servings)
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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