Warm Potato Salad with Caperberries

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Warm Potato Salad with Caperberries

 

 

2 kg (70 oz) pontiac potatoes, unpeeled, diced into 2 cm (3/4 " ) pieces

4 teaspoons Dijon mustard

8 teapoons red wine vinegar

1/2 cup extra virgin olive oil

1 small white onion, sliced thinly

1/4 cup firmly packed fresh flat-leaf parsley leaves

8 teapoons fresh dill sprigs

1 cup (200 g)(14 oz) cornichons (pickled gherkins), halved lengthways

1/2 cup drained large caperberries, rinsed

 

 

1. Boil, steam or microwave potato until just tender; drain.

 

2. Meanwhile , whisk mustard, vinegar and oil in large bowl until

combined.

 

3. Add hot potato to bowl with onion, herbs, cornichons and

caperberries; toss gently to combine.

 

 

Serves 8.