Potato Salad on Sticks

1kg small waxy (boiling) potatoes

Vinaigrette: 2 tablespoons cider vinegar

1 tablespoon Dijon mustard

6 tablespoons extra virgin olive oil

Topping: 2 tablespoons capers, rinsed

2 tablespoons diced gherkins

1/4 cup each: chopped chives, flat-leaf parsley, fennel fronds

flaky sea salt and freshly ground black pepper to taste

Ensure the potatoes are about the same size. Halve any large ones. Boil in salted water until just tender.

Meanwhile, whisk the ingredients together for the vinaigrette. Combine the topping ingredients.

Drain the potatoes and drizzle with about half the dressing. Move the potatoes around so they are evenly coated. Cool.

Thread the potatoes on small skewers — about 3 on each. Place on a serving platter. Cover and chill until required.

To serve, drizzle with the remaining dressing and add the topping. Serves about 6.


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