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Our best-ever epic potato salad recipe

Name: Pimped potato salad recipe
Yield: 8
Ingredients: 2kg kipfler potatoes, scrubbed; ⅓ cup (80ml) Vinegar White Wine; 20.00 ml extra virgin olive oil; 82.50 ml capers; 165.00 ml whole egg mayonnaise; 20.00 ml finely chopped preserved lemon; 2 eschalots, finely chopped; 2 bunches chives, finely chopped

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by delicious. team

delicious. team

Dec 06, 2022

Level up your next festive feast with this epic potato salad.

2kg kipfler potatoes, scrubbed
⅓ cup (80ml) Woolworths Vinegar White Wine
1 tbs extra virgin olive oil
1/3 cup capers
2/3 cup whole egg mayonnaise
1 tbs finely chopped preserved lemon
2 eschalots, finely chopped
2 bunches chives, finely chopped

Method

1.

Place the potatoes in a large saucepan and cover with water. Season with salt flakes. Bring to the boil and cook for 20-25 minutes until potatoes are just tender. Drain and set aside until cool enough to handle. Thickly slice and place in a large bowl. Drizzle with vinegar and set aside to cool.
2.

Heat the oil in a medium frypan over high heat. Cook the capers for 2-3 minutes until crispy. Set aside.
3.

Place the mayonnaise, preserved lemon, eschalot, half the chives and 2 tbs water in a medium bowl. Season with pepper and stir to combine. Add to cooled potatoes and toss to coat. Check seasoning. Serve sprinkled with remaining chives and capers.