300g
Kipfler potatoes (or any other potato's you enjoy)
50g
Green beans, trimmed
100g
Capers, drained
2 tbsp
Creme fraiche
3 tbsp
Extra virgin olive oil, plus extra for drizzling
1 tsp
Dijon mustard
2 tbsp
Chives, finely chopped
2
Shallots, peeled and thinly sliced
1 cup
Watercress, freshly picked
Flaked salt and ground pepper to taste
Method
1
Place the potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil over a high heat, then reduce the heat to a simmer and cook for approximately 20 minutes or until tender. Drain and set aside to cool.
2
Meanwhile, bring a small saucepan of salted water to boil and blanch the beans for 1 minute. Drain the beans, refresh in a bowl of iced water, then set aside.
3
Place the small saucepan back over a medium heat. Once hot, add 1 tbsp of olive oil and the drained capers. Fry for 3 minutes or until the capers are crispy and then drain over a paper towel.
4
Place the creme fraiche, 2 tbsp of olive oil and mustard in a large bowl and mix well to combine. Stir through the chives and shallots then add the cool potatoes and toss gently to coat.
5
Season to taste then divide the potato salad between two serving plates. Sprinkle with crispy capers and watercress, topped with a portion of Huon Wood Roasted Salmon. Drizzle with extra virgin olive oil and serve.
