POTATO, CELERY AND CAPER SALAD
Ingredients
1kg Baby potatoes, boiled and halved
10g Salted capers, rinsed and drained
1 Red onion, thinly sliced
1/3 cup chervil leaves
150g coarsely chopped celery heart and leaves
Dressing
¼ cup extra-virgin olive oil
20ml vinegar
2 Tbsp Dijon mustard
1tbsp white sugar
10g Salted capers, rinsed and drained
1 Red onion, thinly sliced
1/3 cup chervil leaves
150g coarsely chopped celery heart and leaves
Dressing
¼ cup extra-virgin olive oil
20ml vinegar
2 Tbsp Dijon mustard
1tbsp 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.
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.
Comments
Thank you to RD & M Goddard for supporting this demonstration.To download a printable version of this recipe click here