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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool