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Warm potato salad with celery, red onion and capers

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

By Andy Harris
  • Serves 20
  • 10 mins preparation
  • 20 mins cooking
Warm potato salad with celery, red onion and capers
Warm potato salad with celery, red onion and capers

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.
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  • Author: Andy Harris