Warm shallot, red capsicum and potato salad
Adding capers to this warm salad makes a tasty dish.
4 boiling or new potatoes, sliced in large dice
2 tsp Dijon mustard
1 Tbsp red wine vinegar
freshly ground black pepper, to taste
3 Tbsp avocado or olive oil
4 shallots, peeled and finely chopped
1 Tbsp chopped capers
1 red capsicum, deseeded and finely diced
1 Tbsp small capers
Place potatoes in a heavy-based saucepan and add sufficient cold water to just cover.
Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently for 8-10 minutes or or until tender when tested with a skewer or tip of a knife.
Add extra boiling water if necessary. Drain, place in a bowl and keep warm.
Stir fry shallots for 1-2 minutes in a heavy-based frying pan.
Add shallots, chopped capers and capsicums to warm potatoes.
To make dressing, place mustard, vinegar, salt and pepper, and avocado oil into a screw top jar, and mix well.
Add dressing to potato mixture and toss gently.
Transfer to serving dish, sprinkle with small capers, and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.8g|