Potato Salad with Capers

Potato Salad with Capers


2 people made this

The homemade mayonnaise in this recipe really brightens the flavours of this potato salad that is perfect for and summer barbecue.

Lynn Lewis

Serves: 4 

  • 500g waxy potatoes
  • 200g carrots
  • 1 large red capsicum
  • 1 cup (250ml) salt reduced vegetable stock
  • 150g green beans
  • 1 cup (120g) frozen peas
  • 2 medium eggs, hard boiled
  • 3 tablespoons chopped fresh parsley
  • Mayonnaise
  • 1 medium egg yolk
  • pinch of mustard powder
  • generous pinch of salt
  • freshly ground black pepper
  • 1⁄2 cup (125ml) vegetable oil
  • 1 to 2 tablespoons lemon juice
  • 2 tablespoons small capers plus 2 to 3 tablespoons brine from the jar

Preparation:1hour30min  ›  Cook:15min  ›  Ready in:1hour45min 

  1. Peel potatoes and cut into small cubes. Cut carrots and capsicum into small cubes.
  2. Bring stock to a boil in a large saucepan. Add potatoes, carrots and beans. Cook covered over medium heat for 5 minutes. Add capsicum and peas. Cook, covered for another 5 minutes. Transfer vegetables to a sieve then leave to cool.
  3. Mayonnaise Make sure all the ingredients and the bowl are at room temperature to prevent curdling. Whisk egg yolk, mustard powder and a generous pinch of salt until creamy. Add oil in a thin stream whisking until mixture thickens. Add 1 tablespoon lemon juice, salt and pepper to taste. Add 2 tablespoons caper brine. Taste, adding more brine if liked.
  4. Place vegetables and capers in a serving bowl. Spoon on mayonnaise, stirring to coat. Place in refrigerator 1 hour.
  5. Just before serving, add more salt, pepper and lemon juice to taste. Peel eggs; slice into wedges. Add to salad. Sprinkle with parsley.

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