Potato Salad with Capers

    1 hour 45 minutes

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

    14 people made this

    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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