Potato Salad with Capers
Written by Mandy Evans & Lizzie Moult. Recipe supplied by Bunya Red Farm in the South Burnett region.
Ingredients
Method
In a large saucepan, place the potatoes and cover with water and a pinch of salt
Bring to the boil and reduce to a rolling simmer and cook for a further 10 minutes
Drain the potatoes and put them into a plastic container that has a lid
Before sealing the plastic container, add the onions and stir through
Cover with the lid and allow to sit for 15 minutes. Doing this cooks the onions partly so they are not so strong
Remove the lid from the container, add the mayonnaise and cream and stir through. The mixture will appear sloppy while it is still warm
Add the parsley, capers and season with salt and pepper to taste stirring again to combine
Place the lid back on top of the potato salad and place it in the fridge to cool
While it chills, the potatoes absorb the cream mixture and it thickens.
