Recipes Chat and caper salad

Recipes Chat and caper salad

Recipes Chat and caper salad

Recipes Chat and caper salad Spud salad is a barbecue staple : to produce yours light, fresh and flavoursome, add rocket and whip up the tangy caper dressing. Chat and caper salad

Ingredients

  • 1 ) 5kg discussion (small coliban) potatoes, halved
  • 1 by 80g pkt baby rocket leaves
  • 8 green shallots, ends cut, thinly sliced diagonally
  • 1/2 cup fresh new continental parsley leaves
  • 125g (1/2 cup) mayonnaise
  • 60ml (1/4 cup) fresh citrus juice
  • one tablespoon wholegrain mustard
  • 1 tablespoon used up capers, coarsely chopped

Method

  • Phase 1

    Cook the spud in the large saucepan of salted cooking water for a quarter-hour or till tender. Refresh under frosty running drinking water. Drain.

  • Phase 2

    Place the potato, explode, shallot and parsley in a good sized dish and toss until well mixed.

  • Step 3 or more Mix the mayonnaise, lemon juice, mustard and capers in the jug. Season along with sodium and pepper. Drizzle over the particular salad to serve.