Potato Salad with Celery & Caper Dressing
(serves 6 – 8)
Jersey Bennes are perfect potatoes for this salad. To easily remove dirt from potatoes invest in a Euroscrubby.
1.2kg small new potatoes (washed)
1 tsp table salt
135g (1 ½ -2) stalks celery (cut lengthwise and diced)
1/4 cup young celery leaves (roughly chopped)
Bring a pot of water to the boil. Add potatoes, level off water so water is flush with potatoes. Add salt and cover pot with a lid.
Return pot to the boil. Reduce heat to a simmer, place lid ajar, and cook potatoes till just tender. Drain potatoes.
(If you wish to keep potatoes warm place them back into pot and place lid on pot. Place pot back onto heat for about one minute to remove any residue of water. Remove from heat and remove lid. Cover top of potatoes with aluminium foil then with a folded tea towel. Replace lid and then cover lid tightly with a tea towel. Potatoes will keep warm for about 30 minutes.)
Transfer potatoes to a mixing bowl and add celery, celery leaves and half of the Caper Dressing. Gently toss to coat.
Place potatoes into a serving bowl and drizzle with remaining Caper Dressing.
Serve hot or warm.
Caper Dressing will keep refrigerated for up to 2 weeks.
100ml (1/3 cup plus 1 tbsp) extra virgin olive oil
60ml (4 tbsp) lemon juice
2 + 1/2 tbsp capers (rinsed and chopped)
1 tsp flaky sea salt
1/4 tsp freshly ground black pepper
Place oil, lemon juice, capers, salt and pepper into a bowl.
Whisk till well combined and a temporary emulsion is formed.
Refrigerate till ready to use.