Chunky potato salad
Prep
10m
Cook
30m
serves
4
Ingredients (4)
- 1kg small waxy potatoes (such as kipfler or pink fir)
- 80ml (1/3 cup) extra virgin olive oil
- 2tbs drained capers
- 1/2 cup roughly chopped flat-leaf parsley
Method
-
1.Boil potatoes until tender. Drain. Set aside until cool enough to handle. Halve lengthways, then toss in olive oil so the cut surface absorbs the oil. Add more olive oil if necessary. Add capers and parsley. Season with salt and pepper.
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