Potato salad with olives and capers

Elements

500g potatoes, scrubbed (Dutch cream)

2 tbsp olive oil

1 tsp hen inventory powder

½ tsp garlic powder

juice of ½ a lemon

salt & pepper

2 massive handfuls of rocket

¼ cup pitted black olives, chopped

¼ cup pitted inexperienced olives, chopped

¼ cup sundried tomatoes

70g feta, crumbled

Pickled onion:

1 purple onion, finely sliced

apple cider vinegar to cowl

massive pinch of salt flakes

Dressing:

3 tbsp olive oil

zest and juice of ½ lemon

1 tbsp white vinegar

1 tsp maple syrup

2 tsp seeded mustard

1 tsp Dijon mustard

1½ tbsp child capers, chopped

salt & pepper

Methodology

Step 1.

For the pickled onions, place onion, vinegar and salt in a jar to marinate for just a few hours or in a single day.

Step 2.

Preheat oven to 180C.

Step 3.

Lower the potatoes into wedges and place in a big bowl. Add olive oil, hen inventory powder, garlic powder, lemon juice, salt and pepper. Toss to coat. 

Step 4.

Place potatoes on a lined oven tray. Roast for 30-45 minutes till golden. Put aside to chill.

Step 5.

Mix dressing components in a jar and shake effectively.

Step 6.

Place rocket on a platter and scatter over potatoes. Add olives, pickled onions and sun-dried tomatoes. Add dressing and gently toss. Garnish with feta and serve.

Serves 4-6.