Mediterranean potato salad

Tam West

For the dressing

½ cup	Freshly squeezed orange juice, or mandarin juice
3 Tbsp	Red wine vinegar
½ cup	Extra virgin olive oil
3 Tbsp	Capers

For the salad

500 g	Baby potatoes, scrubbed
1	Fennel bulb, thinly sliced, reserve fronds for garnish
2 cups	Wild rocket
2 cups	Baby cos lettuce, torn
½ cup	Mint leaves

Directions

1. To make the dressing, whisk the citrus juice and vinegar together. Whisk in the olive oil until well combined. Stir in the capers.
2. Boil the potatoes in salted water until tender, ensuring they keep their shape.
3. Meanwhile, combine the fennel, rocket, cos and mint leaves in a large salad bowl.
4. Add the drained, warm potatoes and toss with the dressing and plenty of salt and pepper. Garnish with fennel fronds.
5. Serve with something from the barbecue.