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Warm potato salad with celery, red onion and capers

You'll need

2.5 kg baby pontiac potatoes, boiled and halved 150 gm (¾ cup) salted capers, rinsed and drained 2 large Spanish onions, thinly sliced ¼ cup (firmly packed) chervil leaves 300 gm (2 cups) coarsely chopped celery heart and leaves   Vinaigrette 125 ml (½ cup) extra-virgin olive oil 60 ml (¼ cup) red wine vinegar 60 ml (¼ cup) soda water 2 tbsp Dijon mustard 1 tbsp white sugar


  • 01
  • Combine potato, capers, Spanish onion, chervil and celery in a large serving bowl.
  • 02
  • For vinaigrette, combine all ingredients in a bowl, season with sea salt and freshly ground black pepper and whisk to combine. Pour over potato mixture, toss well to combine and serve immediately.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Nov 2007

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