Warm potato salad with paprika, roast capsicum and goat’s curd

This salad from Matthew Evans is both full with colour and flavour. This recipe calls for pink eye potatoes, a Tasmanian variety known for their nutty flavour bringing something different to the dish.

Credit: Feast / Alan Benson

• serves

  6

• prep

  45 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 large red capsicum
• 1 large green capsicum
• 1½ tbsp extra virgin olive oil, plus extra, to rub
• 500 g waxy potatoes, such as pink eye (see Note) or kipfler, scrubbed, roughly chopped
• 1 tbsp sweet paprika
• 1 tbsp cider vinegar
• 200 g goat's curd (see Note)

Instructions

Preheat oven to 220°C. Rub capsicums with oil, place on an oven tray and roast on the middle of the oven, turning so they brown on all sides, for 25 minutes or until soft. (Alternatively, cook capsicums on the grill part of a barbecue.) Remove from tray, reserving cooking juices, place in a bowl and cover with plastic wrap. Leave for 10 minutes, then peel off skins and remove seeds, and discard. Cut capsicums into bite-size squares.

Place potatoes in a saucepan of salted water. Bring to the boil, then reduce heat and simmer for 10 minutes or until tender. Meanwhile, place capsicums, the reserved cooking juices, paprika, 1½ tbsp oil and vinegar in a bowl. Drain potatoes, add to capsicum mixture and toss gently to combine. Season with salt and pepper.

Serve salad warm, with goat’s curd dotted on top or tossed through as part of dressing.

Notes
• The pink eye is a Tasmanian variety of potato and is available from selected greengrocers and supermarkets year round. Also known as southern gold, it has a light nutty flavour.

• Goat’s curd, lighter and less pungent than goat’s cheese, is from delis and selected greengrocers. Substitute soft goat’s cheese.

Photography by Alan Benson.

As seen in Feast magazine, December 2011, Issue 4. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.