Potato Salad with Fresh Turmeric
Serves: 3-4 (as a side) | Prep & Cook time: 45 Minutes
INGREDIENTS
- 500g baby potatoes, halved
- 1/2 cup white vinegar
- 2 cups of green beans, topped and tailed and sliced into halves or thirds
- 1 small brown onion, finely sliced
- 2 tsp capers
- About 2 inches of fresh turmeric, cut into thin matchsticks
- For the vinaigrette
- 1 Tbsp malt vinegar
- 1 Tbsp white vinegar
- 1/4 cup olive oil
- 2 cloves garlic
- 1/2 tsp wholegrain mustard
- 1/4 tsp sugar
- A pinch of salt
METHOD
- Put the baby potatoes and vinegar in a medium saucepan and top up with water until the potatoes are fully submerged. Boil until the potatoes are soft when pierced with a knife (about 25-35 minutes). Drain and set aside.
- Boil the green beans in another saucepan (with only water and a good pinch of salt). Boil for about 3-5 minutes, or until the beans are just soft. Drain and set aside.
- Put the potatoes, beans, onion, capers and turmeric into a bowl.
- Make the vinaigrette by blitzing all the ingredients together with a handheld blender. Pour this over the potatoes and beans, and toss gently to combine.
- Serve warm or at room temperature, with a little extra salt and cracked pepper to taste.
This recipe is by Perth Author, Cook and Gardener Casey Joy Lister. Visit her website www.caseyjoylister.com to receive more recipes, purchase her books and get access to events.
You can find her on instagram @pinch_dash_glug
