Chef's Recipes

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.

By Rosa Mitchell
  • 10 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print
Warm potato, caper and onion salad
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  • 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


  • 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.
  • undefined: Rosa Mitchell