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Potato Salad
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
Side Dish
Cuisine:
International, Vegan
Keyword:
Food Recipes, Pleasures, Potatoes, Salads
Servings:
6
People
Ingredients
1
kg
small Heirloom Potatoes
, skin on and washed very well
3
Spring Onions
, thinly sliced and greens included
3
teaspoons
Capers
, roughly chopped
3
tablespoons
EVOO
, (Extra Virgin Olive Oil)
2
tablespoons
red wine Vinegar
, Cabernet Sauvignon if possible
20
Green Olives
, pitted and roughly chopped (optional)
1
teaspoon
Sea Salt
, less if Olives are used
½
teaspoon
freshly ground Black Pepper
Instructions
Boil 4 litres of water in a large pot over high heat and add 1 tablespoon of salt.
Put the potatoes in the pot and once it boils back, cook them for about 20 minutes until soft (check with a fork)
Take the potatoes out of the water and let them sit for 10 minutes to cool. Cut in half and place in your serving bowl.
Add the oil, vinegar, onions, capers and olives (if used) and season with the salt and pepper. Gently toss to cover all the potatoes and serve cold.