Potato salad with smoked salmon, caper pesto and herbs
Photo by Dean Purcell
This is a simple assembly of ingredients but with the added satisfaction of making your own pesto. Capers add great punch to a dish.
For the salad
|1 kg||Baby potatoes|
|1 cup||Caper pesto, use the recipe below|
|200 g||Smoked salmon fillets|
|1 bunch||Flat leaf (Italian) parsley, small to medium size, roughly chopped|
|2 Tbsp||Capers, rinsed and lightly fried until crisp|
For the caper pesto
To make the salad
- Cook the potatoes in plenty of salted boiling water until cooked through but not mushy. Drain well.
- To serve, place the potatoes in a bowl and crush some of them gently.
- Add the pesto and gently combine. Place on serving dish.
- Break the salmon into flakes and scatter across the potatoes. Add the herbs and the capers.
To make the caper pesto
Blitz all ingredients except the oil in a food processor. Slowly add the oil as you keep blending. Taste and adjust as necessary - you may need more salt and pepper or more lemon.
For another quick dinner made from pantry staples, try Delaney's spaghetti with capsicum and kalamata olives