Warm potato salad
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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