Warm potato and caper salad

    20 min

    I use this potato salad all the time for barbecues and picnics. It can be served warm or cold. Cornichons are pickled baby cucumbers found in the condiments aisle at the supermarket. They can be replaced with sliced gherkins.


    2 people made this

    Ingredients
    Serves: 4 

    • 600g potatoes, cubed
    • 120g cornichons (pickled cucumbers), halved
    • 1 tablespoon baby capers
    • 1 tablespoon freshly chopped flat leaf parsley
    • 2 tablespoons olive oil
    • 2 tablespoons apple cider vinegar
    • 2 teaspoons wholegrain mustard
    • salt and pepper

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Boil or steam the potatoes for 6 to 8 minutes or until tender. Drain.
    2. Meanwhile, combine the cornichons, capers and parsley in a large bowl. Whisk the oil, vinegar and mustard in a small bowl until combined. Season with salt and pepper.
    3. Add the warm potatoes to the cornichons mixture. Drizzle with the dressing. Toss gently to combine.

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