Mustard & Dill Potato Salad


Mustard & Dill Potato Salad
with our Honey & Pepperberry Mustard

(Serves 4)

  • 1kg of Kipfler potatoes
  • ¼ cup of EVOO
  • ½ cup of Church Farm Honey & Pepperberry Mustard
  • ½ Lemon (juice + grated rind)
  • 1 bunch of Dill
  • Flakey salt, to taste



  1. Chop those spuds up and chuck them into a pot of boiling water. Let them do their thing until a fork can slide right on through (you know they're ready when they're fork-tender).
  2. Give those potatoes a breather and let them cool down to room temp (or too speed things up, pop them in the fridge for 15 minutes).
  3. Grab a salad bowl and mix together the EVOO, CF Mustard, Lemon juice, grated rind and a pinch of flakey salt. Whisk it all up until combined..
  4. Time to grab those potatoes! Add them to the bowl and give them a good toss.
  5. Finely chop that dill, sprinkle it over the potatoes, and give it another mix through.
  6. Serve up this potato salad alongside your BBQ favourites and dig in!
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