Warm potato salad

From issue #9.
Photography by Photography by Vanessa Wu.

    INGREDIENTS

    600 grams waxy potatoes
    2 stalks celery, finely sliced
    2 tablespoons chopped cornichons
    2 tablespoons capers

    METHOD

    Scrub the potatoes and cut into chunks if large. The potatoes can be cooked either in a steamer or in a saucepan of boiling salted water until tender. Drain well and cut into bite sized pieces. Place in a large bowl and add the celery, cornichons and the capers.

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