This is an excellent side dish.
1 kg (about 5) sebago potatoes
2 Lebanese cucumbers, chopped
50 g (¼ cup) capers, drained
60 g (½ cup) pitted black olives, halved
1 tsp thyme leaves
1 tsp oregano
60 ml (¼ cup) white wine vinegar
125 ml (½ cup) olive oil
1 large red onion, roughly chopped
125 ml (½ cup) white vinegar
1 tsp caster sugar
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.
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 125 ml 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.