Potato & Zespri® SunGold Kiwifruit Salad
- 4 Zespri® SunGold Kiwifruit
- 500g small potatoes
- 3 tbsp of pickles (gherkins/comichons)
- 1 large red onion
- 2 tbsp of capers
- 2 tbsp lemon juice
- 1 tsp wholegrain mustard
- 60g extra virgin olive oil
- salt and pepper to season
- fresh dill
4 servings, ⏲ 40 minutes
potatoes and salt and boil for 20 minutes.
Let potatoes stand in the pot for 10 minutes, once cooked.
Meanwhile, wash and peel the onion and cut the onion into thin slices. Cut the pickles to the size you desire.
In a separate bowl, mix the lemon juice with the oil, mustard and a pinch of salt. Add the chopped dill, and capers to taste.
Drain the potatoes and let stand for 5 minutes in ice water. Peel the kiwifruit and cut into wedges. Cut potatoes in half without removing the skin.
In a large bowl, mix all ingredients. Correct the seasoning and if desired sprinkle over fresh dill.