Warm potato salad
Photography Photography by Vanessa Wu.
INGREDIENTS
600 grams waxy potatoes
2 stalks celery, finely sliced
2 tablespoons chopped cornichons
2 tablespoons capers
METHOD
Scrub the potatoes and cut into chunks if large. The potatoes can be cooked either in a steamer or in a saucepan of boiling salted water until tender. Drain well and cut into bite sized pieces. Place in a large bowl and add the celery, cornichons and the capers.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.