Name: Warm potato salad with celery, red onion and capers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 20
Ingredients: 2.5 kg baby pontiac potatoes, boiled and halved; 150 gm salted capers, rinsed and drained (¾ cup); 2 large Spanish onions, thinly sliced; ¼ cup chervil leaves (firmly packed); 300 gm coarsely chopped celery heart and leaves (2 cups); Vinaigrette; 125 ml extra-virgin olive oil (½ cup); 60 ml red wine vinegar (¼ cup); 60 ml soda water (¼ cup); 2 tbsp Dijon mustard; 1 tbsp white sugar

Warm potato salad with celery, red onion and capers

Australian Gourmet Traveller recipe for warm potato salad with celery, red onion and capers

Serves 20

Prep

10M

Cook

20M

Total

30M

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Ingredients

2.5 kg baby pontiac potatoes, boiled and halved

150 gm salted capers, rinsed and drained (¾ cup)

2 large Spanish onions, thinly sliced

¼ cup chervil leaves (firmly packed)

300 gm coarsely chopped celery heart and leaves (2 cups)

Vinaigrette

125 ml extra-virgin olive oil (½ cup)

60 ml red wine vinegar (¼ cup)

60 ml soda water (¼ cup)

2 tbsp Dijon mustard

1 tbsp white sugar

Method

Main

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.

Styling by Andy Harris

Styling by Vanessa Austin

Ingredients

Method

Main

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