Kipfler Potato and Walnut Salad

by Ed Halmagyi


  • 1kg Kipfler potatoes
  • 2 tsp fine salt
  • ½ cup aioli
  • 2 tsp horseradish cream
  • ½ tsp ground fennel seed
  • ¼ tsp celery seeds
  • ½ bunch dill sprigs
  • 4 green shallots, finely sliced
  • ½ cup walnuts, toasted and chopped
  • 1½ cup watercress sprigs


1 Place the potatoes and salt in a large saucepan of cold water and set over a moderate heat. Bring to a simmer, then cook for 45 minutes, until the potatoes are just tender. Drain, then use a cloth and small knife to peel. Slice and set aside to cool completely.
2 Mix the aioli, horseradish cream, fennel seeds and celery seeds, then toss with the potatoes. Add the dill, shallots, walnuts and watercress, then mix gently.