Potatoes with Caperberry Vinaigrette

11:30 am on 23 December 2013

(Serves 6-8)


  • 1.2kg potatoes (preferably scrubbed as opposed to peeled if large cut into quarters) 
  • 1/4  tsp table salt
  • Caperberry Vinaigrette
  • 1 tbsp roughly chopped Italian parsley


Bring a pot of water to the boil.

Add potatoes and level off water so water is flush with potatoes.  Add salt and cover pot with a lid.

Return pot to the boil.  Reduce heat to a simmer, place lid ajar and cook potatoes until just tender.  Drain potatoes.

(If you wish to keep potatoes warm place them back into pot and place lid on pot.  Place pot back onto heat for about one minute to remove any residue of water.  Remove from heat and remove lid.  Cover top of potatoes with aluminium foil then with a folded tea towel.  Replace lid and then cover lid tightly with a tea towel.  Potatoes will keep warm for about 30 minutes.)

Transfer potatoes to a mixing bowl and add half of the Caperberry Vinaigrette.  Gently toss to coat.

Place potatoes into a serving bowl and drizzle with remaining Caperberry Vinaigrette and sprinkle with parsley.

Serve hot or warm.

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