Cuisine:

Italian

Ingredients

1kg (about 5) sebago potatoes
2 Lebanese cucumbers, chopped
50g (¼ cup) capers, drained
60g (½ cup) pitted black olives, halved
1 tsp thyme leaves
1 tsp oregano
60ml (¼ cup) white wine vinegar
125ml (½ cup) olive oil

Pickled onion
1 large red onion, roughly chopped
125ml (½ cup) white vinegar
1 tsp caster sugar

Preparation

Place potatoes and 2 tsp salt in a large saucepan, cover with cold water and bring to the boil. Reduce heat to low and cook for 30 minutes or until tender. Drain. When cool enough to handle, peel and chop. Set aside.

Meanwhile, to make pickled onion, combine all ingredients with 2 tsp salt and 125ml water in a bowl. Cover and set aside for 30 minutes or until onion is slightly softened. Drain and discard liquid.

Combine cooked potatoes, cucumbers, capers, olives, herbs and pickled onion in a large bowl. Whisk vinegar and oil in a small bowl. Add to potato mixture and toss to combine. Season with salt and pepper.

As seen in Feast magazine, Issue 11, pg56.

Photography by John Reyment.