Ingredients
- 6 medium waxy potatoes peeled
- 3 spring onions trimmed and finely chopped
- 1 tbsp small capers rinsed
- 2 tbsps dill, parsley or chives chopped
Dressing
- 3 tbsps extra virgin olive oil
- 2 tbsps red wine vinegar
- 1 tsp dijon mustard
- sea salt and freshly ground black pepper
Servings:
Instructions
- Cook the potatoes in simmering salted water until tender but still firm, about 20 minutes.
- In the meantime make the dressing. Combine the olive oil, wine vinegar, mustard, sea salt and pepper in a large bowl and whisk well until thickened. Add the capers, spring onions and chopped herbs and toss lightly.
- Drain the potatoes well and slice them thickly as soon as you can handle them. Toss carefully in the dressing, making sure the slices dont stick together.
- Arrange on warmed plates, drizzle with any extra dressing and serve warm.
Share this Recipe
Powered byWP Ultimate Recipe