Name: Warm potato, caper and onion salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 3 large spunta potatoes, washed (750 gm); 1 Spanish onion, finely chopped; 125 ml extra-virgin olive oil (½ cup); 60 ml red wine vinegar (¼ cup); 2 tbsp small capers in vinegar, drained; 1 tbsp dried oregano

Warm potato, caper and onion salad

Australian Gourmet Traveller recipe for warm potato, caper and onion salad by Rosa Mitchell from Melbourne restaurant Journal Canteen.

Swordfish with salmoriglio — Warm potato, caper and onion salad

Serves 6

Prep

10M

Cook

25M

Total

35M

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Shown with swordfish with salmoriglio.

Ingredients

3 large spunta potatoes, washed (750 gm)

1 Spanish onion, finely chopped

125 ml extra-virgin olive oil (½ cup)

60 ml red wine vinegar (¼ cup)

2 tbsp small capers in vinegar, drained

1 tbsp dried oregano

Method

Main

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.

Rosa Mitchell

Styling by Emma Knowles

Ingredients

Method

Main

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