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Warm potato, caper and onion salad

You'll need

3 (750 gm) large spunta potatoes, washed 1 Spanish onion, finely chopped 125 ml (½ cup) extra-virgin olive oil 60 ml (¼ cup) red wine vinegar 2 tbsp small capers in vinegar, drained 1 tbsp dried oregano


  • 01
  • Place potatoes in a large saucepan of cold salted water, bring to the boil and cook until just tender (20-25 minutes). Drain and when cool enough, peel and cut into 10cm pieces.
  • 02
  • Combine remaining ingredients in a bowl. Add warm potato, tossing gently to combine, season to taste with sea salt and freshly ground black pepper and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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