|
 Return
to Kipfler Recipes |
Herbed Kipfler Salad
Method: preperation
Wash potatoes prior to cooking
Simmer kipflers in well salted water with bay, rosemary & garlic till tender.
Allow to cool in liquor, peel off skin & cut into small 'coins'.
Combine with capers, olives, calery leaves, parsley, lemon juice & olive oil.
Toss in prawns & keep at room temperature until needed.
Kipfler – the “German finger”, great presentation, long and thin and yellow-fleshed. The waxy Kipfler is good for salads as they hold their shape well.
Preparation Time: Salad
20 minutes
Cooking Time
30 minutes
Ingredients (serves 10)
- 1.75kg kipfler or pink fir apple potatoes, scrubbed
- Salt & freshly ground black pepper
- 60ml (1/4 cup) olive oil
- 1 large red onion, cut into thin wedges
- 200g kalamata olives
- 65g (1/3 cup) drained capers
Method
- Place the potatoes in a large saucepan and cover with plenty of cold water. Add a pinch of salt, cover and bring to the boil over high heat. Cook, partially covered, for 12-15 minutes or until just tender when tested with a skewer. Drain. Set aside for 5 minutes to cool slightly.
- Meanwhile, heat 1 tbs of the oil in a medium frying pan over medium-high heat. Add the onion, reduce heat to medium-low and cook, stirring often, for 10 minutes or until soft.
- Place the warm potatoes in a large serving bowl. Add the onion, olives and capers. Drizzle with remaining oil and season with salt and plenty of pepper. Toss gently to combine and serve warm or at room temperature.
Notes & tips
Note: You can cook the potatoes and onion (steps 1-2) 1 hour before serving - simply cover the pans to keep warm. Assemble the salad (step 3) just before serving.
|