Potato salad with smoked salmon, caper pesto and herbs

Dean Purcell

This is a simple assembly of ingredients but with the added satisfaction of making your own pesto. Capers add great punch to a dish.

For the salad

1 kg	Baby potatoes (Main)
1 cup	Caper pesto, use the recipe below (Main)
200 g	Smoked salmon fillets (Main)
1 bunch	Flat leaf (Italian) parsley, small to medium size, roughly chopped
2 Tbsp	Capers, rinsed and lightly fried until crisp (Main)

For the caper pesto

4 Tbsp	Capers
1 Tbsp	Lemon zest
3 Tbsp	Lemon juice
¼ cup	Almonds, lightly toasted and roughly chopped
2	Garlic cloves, peeled
1 cup	Parsley
¼ cup	Olive oil

Directions

To make the salad

1. Cook the potatoes in plenty of salted boiling water until cooked through but not mushy. Drain well.
2. To serve, place the potatoes in a bowl and crush some of them gently.
3. Add the pesto and gently combine. Place on serving dish.
4. Break the salmon into flakes and scatter across the potatoes. Add the herbs and the capers.

To make the caper pesto

Blitz all ingredients except the oil in a food processor. Slowly add the oil as you keep blending. Taste and adjust as necessary - you may need more salt and pepper or more lemon.

For another quick dinner made from pantry staples, try Delaney'sspaghetti with capsicum and kalamata olives