Warm potato salad with celery, red onion and capers

AT A GLANCE

  • Serves 20 people

  • 2.5 kg baby pontiac potatoes, boiled and halved
  • 150 gm (¾ cup) salted capers, rinsed and drained
  • 2 large Spanish onions, thinly sliced
  • ¼ cup (firmly packed) chervil leaves
  • 300 gm (2 cups) coarsely chopped celery heart and leaves
  •  
  • Vinaigrette
  • 125 ml (½ cup) extra-virgin olive oil
  • 60 ml (¼ cup) red wine vinegar
  • 60 ml (¼ cup) soda water
  • 2 tbsp Dijon mustard
  • 1 tbsp white sugar
01   Combine potato, capers, Spanish onion, chervil and celery in a large serving bowl.
02   For vinaigrette, combine all ingredients in a bowl, season with sea salt and freshly ground black pepper and whisk to combine. Pour over potato mixture, toss well to combine and serve immediately.

Recipe:

ANDY HARRIS

Photography:

WILLIAM MEPPEM

Styling:

ANDY HARRIS AND VANESSA AUSTIN

FEATURED IN

Nov 2007

Nov 2007

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