Winning Zesty Potato Salad

1 December 2020

Winning Zesty Potato Salad

Julia Canella | Recipes | 01 December 2020

Delightfully tangy and deliciously layered, this potato salad is a fresh take on the traditional sort.

It's also a sublime work-from-home lunch, and a marvellous side to your summer spread.

Potato Salad | Serves 4

Ingredients

4-5 large dutch cream potatoes
1 teaspoon sea salt, for boiling
Sea salt and black pepper, for seasoning
2 tablespoons apple cider vinegar
4 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1-2 tablespoons capers
1/2 cup parsley, finely chopped
1 small red onion, finely sliced
1 cup rocket, loosely packed

Place potatoes in a medium saucepan, cover with cold, salted water and bring to a boil on medium-high. Once boiling, remove lid and reduce to a simmer. Cook until potatoes are tender with the touch of a fork. Drain and allow to cool.

As potatoes boil, make dressing. Combine olive oil, vinegar, mustard, salt and pepper in a sealed jar and shake vigorously. Taste for seasoning and adjust if necessary. Set aside.

Once potatoes are cool enough to handle, slice or cut (as you prefer) and transfer to a large bowl.

Pour half the dressing over potatoes, season liberally with sea salt and pepper, and toss to combine.

Add capers, parsley, red onion and half the rocket, and toss to combine.

Add remaining dressing and a touch more rocket – not too much, just to accent the potato. Toss to combine.

Taste salad for seasoning and adjust if necessary.

Buon appetito!