serves
6
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 kg new (mini) potatoes
- Kosher salt, to salt water
- 1 cup red wine vinegar
- 1½ tbsp sugar
- ½ tsp salt
- 1 shallot, thinly sliced
- 1½ tbsp grainy Dijon mustard
- 1 lemon, zested and juiced
- 3 tsp finely chopped fresh oregano
- ⅓ cup olive oil
- ¼ cup drained capers
- ½ cup parsley leaves
- Salt and freshly ground black pepper, to taste
Instructions
- Place potatoes in a large saucepan covered with 5cm (1 inch) of water. Season water liberally with salt and bring to a boil over high heat. Cook until tender, about 15 minutes. Strain and set aside to cool slightly.
- Add vinegar, sugar and ½ tsp salt to a small saucepan over medium heat. Bring to a boil and simmer until sugar and salt are dissolved, about 2 minutes. Place shallot into a small heatproof jar or container. Add vinegar mixture and let stand 10 minutes.
- Whisk together Dijon, lemon zest and juice, 1 tablespoon pickling vinegar and oregano in a large bowl. While whisking, slowly stream in oil. Add warm potatoes to dressing with capers and parsley. Strain shallots and add to salad. Season with salt and pepper to taste.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
