Ingredients
- 1 kg new potatoes, skin on, halved
- 2 tbsp olive oil
- 2 tbsp baby capers, drained on kitchen paper
- 4 cloves garlic, thinly sliced
- 2 pickles, finely diced
- 4 spring onions, sliced
- ½ bunch dill, roughly chopped
- ½ bunch mint, roughly chopped
- ½ bunch parsley, roughly chopped
Dressing
- 1/3 cup (80ml) olive oil
- 1/3 cup (80ml) apple cider vinegar
- 1 tbsp seeded mustard
- 1 tbsp honey
- Salt and freshly ground pepper, to taste
Serves: 6
Prep Time: 15 minutes
Cooking Time: 20 minutes
Method
- Preheat the steam oven to 100°C.
- Place potatoes on a large perforated tray; steam for 20 minutes or until cooked through. Cool; place into a large bowl.
- Preheat a medium frying pan on medium heat; add 1 tbsp of the olive oil and the capers, cook until crispy and golden. Remove and set aside onto a plate with kitchen paper to drain. Set aside for garnish.
- Repeat the process with remaining olive oil and sliced garlic, cooking until golden and crispy. Set aside for garnish.
- Add pickles, spring onions, and herbs to the bowl of potatoes. Pour over combined dressing ingredients and gently toss to combine. Garnish with crispy capers and garlic.
Recipe Notes
The salad can be prepared to its finished state the day before. You can substitute finely diced red onion for the spring onion. Use whatever variety of herbs that you have on hand or are growing in the garden. You can serve this as a warm salad if you like — there’ll be no need to cool the potatoes.
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