Brown Butter Kipfler Potato Salad with Autumn Greens
Hello autumn salads, I am in love with you. Potato salads that is. With lots of refreshing greens, this Brown Butter Potato Salad is like a warm hug that radiates deliciously comforting flavours that we crave as we step into the cooler months. It's got kipfler potatoes that have been cooked and crisped in brown butter, fresh sugar snap peas, quick blanched brussel sprout leaves, pistachios, fresh green chilli and sprigs of dill. It also has a generous drizzling of extra virgin olive oil and freshly squeezed lemon juice that brings everything together in a big and happy way.
You know when the days are starting to get shorter and you can't be bothered spending hours in the kitchen? Instead you'd rather be curled up on the couch with a blanket over your lap watching The Office? If this sounds like you, it's definitely the perfect time to make this simple yet flavour packed potato salad. What you're going to love about this potato salad is that it's for the person who loves salad, and the person who doesn't love salads because its satisfying and it's just plain good, hearty, delicious food.
You'll love this recipe because:
You can use any potatoes you have available to you.
It's an excellent way to use that bag of potatoes you have sitting in your pantry.
There are only a few ingredients, of which are all easily accessible at your local supermarket.
It's simple to prepare and you can store it in the fridge for up to 5 days. Which means, you can enjoy it across a couple of different meals by mixing up your meat.
It is the perfect salad on it's own, but it's also perfectly paired with grilled salmon fillets, pork chops, lamb cutlets or a juicy peace of steak.
It's gluten free!
You can enjoy it warm or cold.
It'll come as a surprise that I actually created this recipe by accident. I started preparing this potato salad the traditional way by boiling the kipfler potatoes but when I strained them into a colander, I realised I should have roasted them. Then I decided to cut them in half and fry them in brown butter in a pan. The potatoes turn a delectable crispy golden brown, which adds a beautiful textural element to this dish. While the potatoes were cooking in the water, I blanched the leaves of two brussel sprouts, sliced a green chilli and peeled a bunch of sugar snap peas. I placed all of the ingredients onto a serving platter and garnished the salad with pistachio nuts and dill. See, it's so simple!
Expert Tips:
You can use any potatoes for this recipe but if you can get your hands on kipfler potatoes, use these.
If you don't like chilli, simply omit this from the recipe.
If your pan doesn't fit all of the potatoes when you're frying them in the brown butter, that's totally ok. Simply add more butter to the pan and repeat until all of the potatoes are crisp and golden brown.
You can discard the sugar snap pea shells or keep them for another salad. Or you can finely slice them and throw them into this salad, if you like.
You can make this dish ahead of time. If you're having people for lunch or dinner, you can make this salad in the morning and store it in the fridge on your serving platter as long as it's sealed with cling wrap. Take it out when you're ready to serve and drizzle extra virgin olive oil and lemon juice all over.
If you plan on making this salad for a couple of dinners, keep the potatoes seperate from the rest of the ingredients. When it comes to serving, warm the potatoes up in the oven or microwave, then add the rest of the ingredients and garnishes, followed by the dressing.
Potato salads are not great when they're frozen, so I would avoid this.
You can enjoy this potato warm and cold.
FAQs
Is this recipe gluten free?
Yes it is! Kipfler potatoes have no gluten in them and neither do any of the other ingredients in this recipe.
I am dairy intolerant, what swaps do you suggest for this recipe?
The only dairy in this recipe is the butter, so I recommend using a lactose free butter, or a dairy free/vegan butter like Nuttelex, which is available at Coles.
Is this recipe vegan?
No this recipe is not vegan, but the only non vegan ingredient in this recipe is the butter. I recommend using a vegan butter like Nuttelex, which is available at Coles.
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Hello autumn salads, I am in love with you. Potato salads that is.
With lots of refreshing greens, this Brown Butter Potato Salad is like a warm hug that radiates deliciously comforting flavours that we crave as we step into the cooler months.
It's got kipfler potatoes that have been cooked and crisped in brown butter, fresh sugar snap peas, quick blanchedbrussel sprout leaves, pistachios, fresh green chilli and sprigs of dill. It also hasa generous drizzlingof extra virgin olive oil andfreshly squeezed lemon juicethat brings everything together in a big and happy way.
Ingredients
1kg kipfler potatoes
50g butter
2 brussel sprouts, leaves peeled off
200g sugar snap peas
2 sprigs of fresh dill
1 green chilli, sliced thinly
30g pistachios (roughly a handful)
1/4 cup extra virgin olive oil
1 lemon, squeezed
Sea salt and cracked pepper to season
Directions
Place a large pot of water onto your stove top and bring the to boil. Repeat with a small saucepan of water and bring it to boil also.
Place your potatoes in the large pot of boiling water and cook until you can easily push a fork through the potatoes. Strain and set aside.
While the potatoes are cooking, blanch brussel sprout leaves in the small saucepan of boiling water for one minute. Remove with a slotted spoon (or carefully with a spoon). Set aside making sure they leaves are not covered in water.
Slice your potatoes in half. Bring a large pan to medium heat and melt butter in the pan until it starts to turn golden brown. Place the potatoes in the pan (either side is fine) and cook on each side until they turn crisp and golden brown. If your pan doesn't fit all of the potatoes, that's totally ok. Simply add more butter to the pan and repeat until all of the potatoes are crisp and golden brown.
While the potatoes are crisping, shell the sugar snap peas and set the peas aside. You can discard the shells or I would keep them for another salad. Or you can finely slice them and throw them into this salad if you like.
When the potatoes are ready, place them onto your serving platter or a large bowl. Garnish with brussel sprout leaves, sugar snap peas, dill, chilli and pistachio.
Drizzle olive oil and lemon juice all over. And enjoy!
An extra note:
Extra Tips:
You can use any potatoes for this recipe but if you can get your hands on kipfler potatoes, use these.
This recipe is gluten free. If you are vegan or dairy intolerant, swap the butter for a vegan/dairy free butter like Nuttelex.
If you don't like chilli, simply omit this from the recipe.If your pan doesn't fit all of the potatoes when you're frying them in the brown butter, that's totally ok. Simply add more butter to the pan and repeat until all of the potatoes are crisp and golden brown.
You can discard the sugar snap pea shells or keep them for another salad. Or you can finely slice them and throw them into this salad, if you like.
You can make this dish ahead of time. If you're having people for lunch or dinner, you can make this salad in the morning and store it in the fridge on your serving platter as long as it's sealed with cling wrap. Take it out when you're ready to serve and drizzle extra virgin olive oil and lemon juice all over.
If you plan on making this salad for a couple of dinners, keep the potatoes seperate from the rest of the ingredients. When it comes to serving, warm the potatoes up in the oven or microwave, then add the rest of the ingredients and garnishes, followed by the dressing.
Potato salads are not great when they're frozen, so I would avoid this.
You can enjoy this potato warm and cold.
