One of my girlfriend's gave me a very similar recipe years ago and I just LOVE it and so does everyone else that gets to try it. This recipe's courtesy of Ruth Pretty. Great for our summer days ahead, especially if you get asked to take a plate.
1.2kg small new potatoes (washed). Jersey Bennes are perfect for this
1 tsp table salt
1 1/2 - 2) stalks celery - cut lengthwise and diced
1/4 cup young celery leaves - roughly chopped
Caper dressing - see below
· Bring a pot of water to the boil.
· Add potatoes, 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 till just tender. Drain potatoes.
· Optional - 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 celery, celery leaves and half of the Caper Dressing. Gently toss to coat.
· Place potatoes into a serving bowl and drizzle with remaining Caper Dressing.
· Serve hot or warm.
Makes 150ml. Caper Dressing will keep refrigerated for up to 2 weeks.
100ml extra virgin olive oil (1/3 cup plus 1T)
60ml (4T) lemon juice
2 1/2T capers (rinsed and chopped) - I don't rinse them, I like the salty juice they come in
1 tsp flaky sea salt
1/4 tsp freshly ground pepper
· Place oil, lemon juice, capers, salt and pepper into a bowl.
· Whisk till well combined and a temporary emulsion is formed.
· Refrigerate till ready to use.
Recipe Courtesy of Ruth Pretty
Photo Credit: Maarten Holl
Special mention to my friend Trace who first introduced me to the recipe x