Crispy Caper and Dill Potato Salad
For a next-level vegan side, make this Crispy Caper and Dill Potato Salad from award-winning author and cook Anna Jones. “Capers play a starring role in this recipe. Their punch, along with the fragrant herbs, lifts the creamy crème fraîche dressing, while the crispy onion and caper topping brings texture, sweetness and umami depth. Dress the potatoes while they’re still warm, and they’ll soak up the flavours better.”
- Time: 30 min
- Servings: 6
Source: ocado.com
Ingredients
- new potatoes
- green beans, cut in half
- olive oil
- shallots, finely sliced
- sea salt flakes
- small bunch dill, tough stalks discarded, roughly chopped
- small bunch flat-leaf parsley, tough stalks discarded, roughly chopped
- small bunch tarragon, tough stalks discarded, roughly chopped
- oat crème fraîche
- capers, plus 3 tbsp brine from the jar
- cornichons, roughly chopped