creamy potato, rocket and caper salad
- 1kg kipfler (fingerling) potatoes, halved lengthways
- 2 tablespoons rosemary leaves
- 2 tablespoons baby capers, rinsed and drained
- 1 head garlic, base trimmed
- ¼ cup (60ml) extra virgin olive oil
- sea salt and cracked black pepper
- ⅓ cup (100g) whole-egg mayonnaise
- ⅓ cup (80g) sour cream
- 2 tablespoons chives, finely chopped
- 1 tablespoon white wine vinegar
- 2 cups (50g) wild baby rocket (arugula) leaves
- 1 bunch radish, trimmed and thinly sliced
- Preheat oven to 220°C (440°F).
- Place the potatoes, rosemary, capers, garlic, oil, salt and pepper in a bowl and toss to coat.
- Place on a large baking tray lined with non-stick baking paper. Roast for 30 minutes or until golden.
- Squeeze the roasted garlic into a bowl and mash until smooth. Add the mayonnaise, sour cream, chives, vinegar, salt and pepper and mix to combine.
- To assemble, toss the rosemary potatoes and capers with the rocket and radish. Serve with the creamy garlic dressing. Serves 4
TIP
If you can’t find kipfler potatoes, use baby new potatoes instead.
© DONNA HAY GROUP
