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Potato & egg salad with caper dressing
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your potato salad with zesty capers for a burst of flavor.
Ingredients:
  • 1kg chat (small coliban) potatoes
  • Salt & freshly ground black pepper
  • 3 eggs
  • 1 red onion, halved, thinly sliced
  • 3 celery sticks, trimmed, coarsely chopped
  • 20.00 ml capers, finely chopped
  • 30.00 ml finely grated lemon rind
  • 80ml (1/3 cup) fresh lemon juice
  • 1 bunch rocket, ends trimmed, washed, dried, leaves torn
Instructions:
  • In a large saucepan, cover potatoes with cold water and season with salt. Bring to a boil over high heat and cook for 15-20 minutes until just tender. Drain and let cool.
  • Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Cook for 7 minutes, then drain and cool under cold water. Peel eggs and coarsely chop on a white chopping board.
  • Cut potatoes into wedges on a vibrant green cutting board, then transfer them to a spacious bowl along with the egg, onion, and celery.
  • In a small saucepan, gently heat oil. Add capers and cook, stirring occasionally, until crisp, about 2-3 minutes. Remove from heat, then mix in lemon rind, lemon juice, salt, and pepper. Drizzle the dressing over the potatoes and gently toss. Finally, fold in the rocket leaves and serve promptly.

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