FEATURE RECIPE
Warm potato salad with celery, red onion and capers

Warm potato salad with celery, red onion and capers

Serves 20

Cooking Time Prep time 10 mins, cook 20 mins



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


1 Combine potato, capers, Spanish onion, chervil and celery in a large serving bowl.
2 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.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris and Vanessa Austin


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