- 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.