Potato salad with olives and capers
Put a new spin on an old favourite with this fresh take on a potato salad. Colourful and full of healthy goodness, it also has a tangy kick to delight your tastebuds.
Ingredients500g potatoes, scrubbed (Dutch cream) 2 tbsp olive oil 1 tsp chicken stock powder ½ tsp garlic powder juice of ½ a lemon salt & pepper 2 large handfuls of rocket ¼ cup pitted black olives, chopped ¼ cup pitted green olives, chopped ¼ cup sundried tomatoes 70g feta, crumbled Pickled onion: 1 red onion, finely sliced apple cider vinegar to cover large pinch of salt flakes Dressing: 3 tbsp olive oil zest and juice of ½ lemon 1 tbsp white vinegar 1 tsp maple syrup 2 tsp seeded mustard 1 tsp Dijon mustard 1½ tbsp baby capers, chopped salt & pepper |
MethodStep 1. For the pickled onions, place onion, vinegar and salt in a jar to marinate for a few hours or overnight. Step 2. Preheat oven to 180C. Step 3. Cut the potatoes into wedges and place in a large bowl. Add olive oil, chicken stock powder, garlic powder, lemon juice, salt and pepper. Toss to coat. Step 4. Place potatoes on a lined oven tray. Roast for 30-45 minutes until golden. Set aside to cool. Step 5. Combine dressing ingredients in a jar and shake well. Step 6. Place rocket on a platter and scatter over potatoes. Add olives, pickled onions and sun-dried tomatoes. Add dressing and gently toss. Garnish with feta and serve. Serves 4-6. |
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Extract from Better Together Kitchen 2 by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase. |
