POTATO, CELERY AND CAPER SALAD
1 kg Baby potatoes, boiled and halved
10 g salted capers, rinsed and drained
1 Red onion onions, thinly sliced
1/3 cup chervil leaves, parsley, basil or marjoram will work well
150g coarsely chopped celery heart and leaves
Dressing
¼ cup extra-virgin olive oil
20 ml red wine vinegar
2 Tbsp Dijon mustard
1 Tbsp white sugar
Method
Combine cooked potatoes, capers, red onion, chervil and celery in a large serving bowl.
For dressing – combine all ingredients in a bowl, season with salt and freshly black pepper and whisk to combine. Pour over potato mixture, toss well to combine and serve immediately.
10 g salted capers, rinsed and drained
1 Red onion onions, thinly sliced
1/3 cup chervil leaves, parsley, basil or marjoram will work well
150g coarsely chopped celery heart and leaves
Dressing
¼ cup extra-virgin olive oil
20 ml red wine vinegar
2 Tbsp Dijon mustard
1 Tbsp white sugar
Method
Combine cooked potatoes, capers, red onion, chervil and celery in a large serving bowl.
For dressing – combine all ingredients in a bowl, season with salt and freshly black pepper and whisk to combine. Pour over potato mixture, toss well to combine and serve immediately.
Alison Lambert
