CHEFS' RECIPES
Warm potato, caper and onion salad

Warm potato, caper and onion salad

Shown with swordfish with salmoriglio.

Serves 6

Cooking Time Prep time 10 mins, cook 25 mins



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


1 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.
2 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.


RECIPE Rosa Mitchell PHOTOGRAPHY Sharyn Cairns STYLING Emma Knowles


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