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
POTATO, CELERY AND CAPER SALAD
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
Comments
Thank you to RD & M Goddard for supporting this demonstration.
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