Herby potato salad with crisp topping

Herby potato salad with crisp topping

4.6 8 ratings

Prep. 15 min

Total 50 min

6 portions

Ingredients

Vinaigrette

Dijon mustard
1 tsp
extra virgin olive oil
90 g
red wine vinegar
60 g
caster sugar
1 tsp
sea salt
2 pinches
ground black pepper
2 pinches

Potato salad

water
500 g
new baby potatoes cut into quarters
1000 g
spring onions/green onions trimmed and cut into pieces
4
fresh parsley leaves only
7 sprigs
fresh dill leaves only
5 sprigs
fresh chives
7 sprigs

Mayonnaise

extra virgin olive oil
200 g
egg
1
freshly squeezed lemon juice
20 g
Dijon mustard
1 tsp
sea salt
2 pinches
ground black pepper
2 pinches

Crispy topping

extra virgin olive oil to shallow fry
pickled capers drained and dried
2 tbsp
garlic cloves thinly sliced
4
flaked almonds
2 tbsp

Assembley

rocket leaves
60 g
cornichons baby, cut into halves
12

Difficulty

easy

Nutrition per 1 portion

Sodium 201.2 mg

Protein 6 g

Calories 2530.5 kJ / 604.8 kcal

Fat 50.6 g

Fibre 5.2 g

Saturated Fat 7.9 g

Carbohydrates 33.8 g

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Australia and New Zealand

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