Olive and caper potato salad

Name: Olive and caper potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2kg Nicola or Dutch cream potatoes, scrubbed, cut into 3cm pieces; 160g large green Sicilian olives; 200g olive; 65g baby capers, rinsed, drained; Juice of 2 lemons; 60ml olive oil; 1/2 bunch spring onions, sliced; 1 bunch flat-leaf parsley, leaves chopped

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15m

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The flavours of the Mediterranean burst from this take on a classic potato salad, perfect for an Aussie summer barbecue.

2kg Nicola or Dutch cream potatoes, scrubbed, cut into 3cm pieces
160g large green Sicilian olives
1 1/4 cups (200g) kalamata olives
65g baby capers, rinsed, drained
Juice of 2 lemons
1/4 cup (60ml) extra virgin olive oil
1/2 bunch spring onions, sliced
1 bunch flat-leaf parsley, leaves chopped

Method

1.

Place the potato in a large saucepan of cold salted water. Bring to the boil over medium-high heat, and cook for 10-15 minutes until tender. Drain and cool slightly.
2.

Transfer to a bowl with the olives, capers, lemon juice, oil, spring onion and parsley. Toss well before serving.

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