Chat and caper salad

Cooking Salads Chat and caper salad

Potato salad is a barbecue staple - to make yours light, fresh and flavoursome, add rocket and whip up a tangy caper dressing.

Lables: Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Cook the potato in a large saucepan of salted boiling water for 15 minutes or until tender. Refresh under cold running water. Drain.
  2. Place the potato, rocket, shallot and parsley in a large bowl and toss until well combined.
  3. Combine the mayonnaise, lemon juice, mustard and capers in a jug. Season with salt and pepper. Drizzle over the salad to serve.

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1.5kg chat potatoes, halved
1 x 80g pkt baby rocket leaves
8 green shallots, ends trimmed, thinly sliced diagonally
1/2 cup fresh continental parsley leaves
125g mayonnaise
60ml fresh lemon juice
1 tbsp wholegrain mustard
1 tbsp drained capers, coarsely chopped

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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