Italian-style potato salad
1000 g, (1Kg)chat variety, halved
½ small, finely chopped
¼ cup(s), (60ml)
1 clove(s), crushed
baby capers, rinsed, drained
fresh flat-leaf parsley
⅓ cup(s), chopped
2 tbs, chopped
1 tbs, extra virgin
1 medium, slices, to serve
- Cook the potatoes in a large steamer set over a saucepan of simmering water for 15 minutes or until tender. Set aside to cool slightly.
- Meanwhile, place the onion and lemon juice in a small bowl. Set aside to soak.
- Combine the garlic, capers, parsley, oregano and oil in a large bowl. Cut the potatoes in half and add to the bowl. Season with salt and pepper and toss to combine.
- Drain the onion and add to the potato mixture. Toss until well combined. Serve warm or at room temperature with lemon slices.