Jamie Magazine
By Andy Harris
Warm potato salad with capers & rocket
30 mins
Super easy
serves 4 to 6
About the recipe
This goes well with any grilled meat, but we love it best with sardines.
Recipe From
Ingredients
1.5kg mixed potatoes, such as new, Charlotte, Kipfler
1 small bunch of rocket
8 tablespoons extra virgin olive oil
4 tablespoons red wine vinegar
2 tablespoons capers
Method
- Scrub and leave some of the potatoes whole, then peel and cut the rest into equal sizes.
- Place the potatoes in a saucepan of salted water. Bring to the boil, then simmer for 20 minutes, or until tender. Drain in a colander and transfer to a large serving bowl.
- While the potatoes are still warm, add the remaining ingredients and season generously with sea salt and freshly ground black pepper. Transfer to plates and serve immediately.
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