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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

Method

  • 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
  • 10 min preparation
  • 20 min cooking
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At A Glance

  • Serves 20 people
  • 10 min preparation
  • 20 min cooking

Featured in

Nov 2007

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