Cooking for a crowd isn’ t much more difficult than cooking for a few, especially at Christmas.
Potato, caper and pickled onion salad
Time: 30 mins Serves: 8 – 10
• 1kg potatoes, scrubbed and cut into large pieces
• ½ cup sherry vinegar or red wine vinegar
• ½ cup extra virgin olive oil, plus extra to drizzle
• ¼ cup baby capers
• 1 cup pickled cocktail onions
• 250g jar good-quality dill pickles, drained and sliced lengthways
• ¼ cup each shredded flat-leaf parsley, dill and chives
1. Place the potatoes in a large saucepan and cover with cold water. Bring to a simmer and cook for about 20 minutes until the potatoes can be pierced easily with a small, sharp knife. Drain very well and return to the dry pot.
2. Heat the potatoes over low heat for about 5 minutes until they’ re quite dry. Remove from the heat and crush slightly with a potato masher to a coarse crush. Drizzle with the vinegar and olive oil, season very well with salt and pepper and stir well. Allow to cool to room temperature.
3. Once cool, stir through the capers, onions and dill pickles and transfer to a serving plate. Scatter with the herbs and drizzle with extra olive oil. >