Olive and Caper Potato Salad
A herby potato salad with a rich lemon and mustard dressing. Served with fried capers, black olives and lots of fresh parsley for a mediterranean inspired summer salad.
Servings: 6
Ingredients
- 1.2 kg baby or jersey royal potatoes
- 2 tbsp extra virgin olive oil
- 1 tbsp dijon mustard
- Juice of 1 lemon
- 1 tbsp olive oil
- 100 g black olives
- 2 tbsp capers rinsed
- 1 handful fresh parsley roughly chopped
Instructions
- Place the potatoes in a large pan of salted water. Bring to the boil and cook for 20 minutes. You should be able to piece the potato with a knife. Drain and allow to cool slightly. Peel the skin off the potatoes and roughly slice into quarters.
- Whisk together the extra virgin olive oil, mustard and lemon juice, and set to one side.
- Add the olive oil to a frying pan over a medium heat. Crush and roughly chop half of the olives. Add to the pan along with the capers and fry for 3 minutes until crisp.
- Add the potatoes, lemon dressing, fried capers and olives to a large bowl. Slice the remaining olives in half and add to the bowl along with the parsley. Give everything a good stir. Season to taste and serve.