Ingredients - serves 8 24 small chat potatoes, scrubbed 2 tbsp lemon juice ½ tsp finely grated lemon rind 1 small Tuscan red onion, cut into thin rings, placed in iced water for 5 minutes 250 gm crème fraîche 1 cup (firmly packed) dill sprigs 2 cups (loosely packed) each watercress and purslane 2 tsp baby capers in salt, rinsed, drained Method Cook potatoes in a large saucepan of salted boiling water until tender (10-20 minutes). Drain, then set aside to cool slightly. Meanwhile, combine crème fraîche, lemon juice and rind in a small bowl, season to taste. Combine potatoes (halve larger ones) in a large bowl with crème fraîche mixture, onion and half the dill, watercress and purslane, season to taste and toss to combine. Arrange remaining greens and capers on a platter, top with potato mixture and serve. Note: Tuscan red onion is a long oval-shaped red onion. If it’s unavailable, substitute half a Spanish onion. Purslane is available from select greengrocers. If it’s unavailable, use extra watercress. The key is to use really fresh potatoes from a good greengrocer. Chat potatoes work well because they are creamy and small, but if you want to use a larger potato, the royal blue variety also has a lovely creamy texture. Purslane, a succulent used in Greek and Italian cooking, adds a delicious tang here. Brought to you by Gourmet Traveller This recipe is from the January 2012 issue of Australian Gourmet Traveller . Recipe by Lisa Featherby, photography by Prue Ruscoe, and styling by Lisa Featherby.