Warm potato, caper and onion salad

AT A GLANCE

  • Serves 6 people

  • 3 (750 gm) large spunta potatoes, washed
  • 1 Spanish onion, finely chopped
  • 125 ml (½ cup) extra-virgin olive oil
  • 60 ml (¼ cup) red wine vinegar
  • 2 tbsp small capers in vinegar, drained
  • 1 tbsp dried oregano
01   Place potatoes in a large saucepan of cold salted water, bring to the boil and cook until just tender (20-25 minutes). Drain and when cool enough, peel and cut into 10cm pieces.
02   Combine remaining ingredients in a bowl. Add warm potato, tossing gently to combine, season to taste with sea salt and freshly ground black pepper and serve immediately.

Recipe:

ROSA MITCHELL

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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