Potato salad with olives & dill
SERVES 8 PREP + COOK TIME 30 MINUTES
1 Cut potatoes into thick slices length-ways. Add potatoes to a large saucepan of boiling salted water and cook until just tender. Lift potatoes from the water with a slotted spoon to a strainer to avoid breaking. Set aside to cool in a large bowl.
2 Combine olives, green onion and dill in a small bowl.
3 Combine sour cream, mayonnaise and lemon juice in another small bowl; season with salt and freshly ground black pepper. Add mayonnaise mixture to the potatoes with half the olive mixture; toss gently to combine.
4 Serve salad warm or at room temperature, sprinkled with the remaining olive mixture.
From the Test Kitchen
We used green Sicilian olives in this recipe. They are smooth and fine-skinned with a crisp, crunchy bite and a refreshingly piquant, buttery flavour.
Classic crunchy coleslaw
SERVES 8 PREP TIME 15 MINUTES
1 DRESSING Combine all ingredients in a screw-top jar; shake well.
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