This simple Serbian potato salad sings of the Mediterranean. If you can find them, baby waxy potatoes such as Pink fur or kipflers will add a delicious sweetness to the dish.
- 1.5 kg desiree or other waxy potatoes
- ½ red capsicum, finely chopped
- 6 spring onions, thinly sliced
- 2 tbsp finely chopped flat-leaf parsley
- 125 ml (½ cup) extra virgin olive oil
- 60 ml (¼ cup) white wine vinegar
- dill sprigs, to serve
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.
Cook potatoes in a large pan of boiling, salted water for 35 minutes or until tender. Drain and when cool enough to handle, peel potatoes. Cool completely, then cut into 4cm pieces.
Place potatoes, capsicum, onions and parsley in a large bowl. Whisk together oil and vinegar and add to potato mixture. Season with salt and pepper, and toss gently to combine. Scatter over dill to serve.
Photography by Alan Benson.