Warm Potato, Caper & Cornichon Salad

    I use this potato salad all the time for barbecues and picnics. It can be served warm or cold. Cornichons are pickled baby cucumbers found in the condiments aisle at the supermarket. They can be replaced with sliced gherkins.


    1 person made this

    Ingredients
    Serves: 4 

    • 600g white or pink-skinned potatoes, cut into 4cm pieces
    • 1/2 cup cornichons (baby cucumbers), halved
    • 1 tablespoon baby capers
    • 1/2 cup chopped flat-leaf parsley leaves
    • 2 tablespoons olive oil
    • 2 tablespoons apple cider vinegar
    • 2 teaspoons wholegrain mustard
    • salt and pepper

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Boil or steam the potatoes for 6-8 minutes or until tender. Drain.
    2. Meanwhile, combine the cornichons, capers and parsley in a large bowl. Whisk the oil, vinegar and mustard in a small bowl until combined. Season with salt and pepper.
    3. Add the warm potatoes to the cornichons mixture. Drizzle with the dressing. Toss gently to combine. Serve

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