Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 1kilograms washed red potatoes
- 2tablespoons red wine vinegar
- 1teaspoons caster sugar
- 1 small red onion, thinly sliced into rounds
- 1/2 cup Greek-style yoghurt
- 1tablespoons Dijon mustard
- 1/2 bunch dill, finely chopped
- 1/2 bunch continental parsley, finely chopped
- 1tablespoons Woolworths extra virgin olive oil
- 1/4 cup drained baby capers
- 120grams baby rocket leaves
Nutrition per serving
858kJ / 205Cal
858 Kilojoules or 205 Calories
10% of daily energy intake*
Protein
5.8grams
Fat
4.4grams
Carbs
37.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This rustic potato salad recipe features pickled red onion, punchy capers and a creamy yoghurt dressing. Why not serve it at your next alfresco feast?
Method
Step 1 of 4
Place potatoes in a large, deep saucepan and cover with cold water. Bring to the boil over medium-high heat, then reduce heat to medium and simmer, uncovered, for 25 minutes or until just tender. Drain, then transfer to a large bowl. Set aside to cool completely. Cut into 2cm-thick slices and place in a large bowl.
Step 2 of 4
Meanwhile, place vinegar and sugar in a small bowl and stir until sugar has dissolved. Add onion and stir until combined. Set aside for 10 minutes, stirring occasionally, to pickle. Combine yoghurt, mustard and chopped herbs in a small bowl. Season with pepper.
Step 3 of 4
Heat oil in a small saucepan over medium heat. Add capers and cook, stirring occasionally, for 3 minutes or until crisp. Remove capers with a slotted spoon and drain on a paper towel-lined plate.
Step 4 of 4
Add yoghurt dressing to potatoes, gently stirring to coat. Arrange potatoes, drained pickled onion and rocket in a bowl. Serve topped with extra herbs and capers.
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