Italian-ish Potato & Herb Salad

Not a big mayo fan? Try this stunning vinegar-based potato salad, which is complete with a briny caper-and-chili drizzle and jammy cooked eggs for a light, simple dish.

4 Servings

Ingredients

1 800 g bag mini potatoes 2 tbsp + ¾ tsp kosher salt,

divided

₁⁄₃ cup extra-virgin olive oil,

divided

2 cloves garlic, thinly

sliced

2 tbsp capers, drained and

pat dried

1 red finger chili,

thinly sliced

¼ cup red wine vinegar

2 tsp liquid honey

½ cup each parsley and

basil leaves

¼ small red onion,

thinly sliced

4 jammy cooked eggs,

quartered (see tip)

₁⁄₃ cup shaved Parmesan

Method

1. Fill large pot with potatoes and add enough cold water to cover by a generous 1/2 in (1.25 cm); add 2 tbsp salt and bring to a boil. Cook until paring knife pierces easily, 10 to 13 minutes; drain and let cool completely. Halve potatoes and arrange on platter.

2. Meanwhile, heat ¼ cup of the oil in skillet over medium heat. Add garlic and cook until golden, 2 to 3 minutes; remove to plate using slotted spoon. Add capers and finger chili and cook, stirring, until slightly crispy, 1 to 2 minutes. Remove to plate.

3. In heatsafe bowl, add oil from skillet, the remaining oil, vinegar, honey and the remaining 3/4 tsp salt and stir to combine.

4. To serve, arrange parsley, basil, onion and eggs over potatoes and drizzle with vinaigrette. Garnish with Parmesan.

Tip: To make jammy cooked eggs, place eggs in saucepan and cover with cold water by 1 in (2.5 cm). Bring to a boil over medium heat; cover and immediately remove from heat. Let sit for 7 to 7 1/2 minutes. Drain and cover with cold running water.