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Potato & egg salad with caper dressing

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings


  • 1kg chat (small coliban) potatoes
  • Salt & freshly ground black pepper
  • 3 eggs
  • 1 red onion, halved, thinly sliced
  • 3 celery sticks, trimmed, coarsely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon capers, finely chopped
  • 1 1/2 tablespoons finely grated lemon rind
  • 80ml (1/3 cup) fresh lemon juice
  • 1 bunch rocket, ends trimmed, washed, dried, leaves torn


  • You will need a white and a green chopping board for this recipe.


  • 1
    Place potatoes in a large saucepan and cover with cold water. Season with salt. Place over high heat and bring to the boil. Cook for 15-20 minutes or until just tender. Drain and set aside to cool.
  • 2
    Meanwhile, place eggs in a saucepan and cover with cold water. Place over medium heat and bring to the boil. Cook, stirring occasionally, for 7 minutes. Drain and cool under cold water. Peel. Coarsely chop on a white chopping board.
  • 3
    Slice potatoes into wedges on a green chopping board. Place in a large bowl along with the egg, onion and celery.
  • 4
    Heat oil in a small saucepan over low heat. Add capers and cook, stirring, for 2-3 minutes or until crisp. Remove from heat. Add the lemon rind and juice, and season with salt and pepper. Drizzle the potato mixture with dressing and gently toss until just combined. Fold through the rocket leaves and serve immediately.

Source: taste.com.au


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