Potato Salad



Jazz up the humble potato with this delectable potato salad recipe.

This potato salad makes the perfect accompaniment to a meal

or a delicious and substantial meal on its own (plus sliced ham).

I used kipfler potatoes here for a little twist, but any waxy potato is great!



INGREDIENTS (Serves 4 as a side dish)

1kg Kipfler Potatoes, washed
Pinch of Saffron Threads (optional)
4 Spring Onions, chopped

Dressing
3 Tbsps Capers
1/2 Cup of Good Quality Mayonnaise
1/2 Cup of Sour Cream (I use light)
1 Tsp Lemon Zest, finely grated

Pinch of Sea Salt, to season
Pinch of Freshly Ground Pepper, to season
Bunch of Chives, finely snipped, to serve


METHOD

Place the saffron and potatoes in a pot of boiling water and cook for 10 to 12 minutes or until soft.

Drain. Refrigerate until cool. Then cut in half length ways.

To make the dressing, combine capers, mayonnaise, sour cream, salt and pepper.

Toss the potatoes with the spring onions and dressing and chill until ready to serve.

Serve sprinkled with snipped chives.