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Warm potato salad with capers and rocket
snacks and sides | serves 4-6
This goes well with any grilled meat, but we love it best with sardines.
1. Place the potatoes in a saucepan of salted water. Bring to the boil then simmer for 20 minutes or until tender. Drain in a colander and transfer to a large serving bowl.
2. While the potatoes are still warm, add the remaining ingredients and season generously with sea salt and freshly ground black pepper. Transfer to plates and serve immediately.
Recipe Andy Harris
Photo David Loftus
from Issue 10
ingredients 1.5kg mixed new potatoes, such as jersey royal, charlotte, anya, pink fir apple some left whole and scrubbed, some peeled and cut into roughly equal sizes
1 small bunch of rocket
8 tbsp extra-virgin olive oil
4 tbsp red wine vinegar
2 tbsp capers, drained