Potato Salad With Rosmary and Capers

Recipe by Aleigha Nicole
READY IN: 30mins
SERVES: 4-6
YIELD: 4-6 serves
UNITS: US

INGREDIENTS

Nutrition
  • 800
  • 125
    g shortcut bacon, cut into strips
  • 2
    tablespoons fresh rosemary, finely chopped
  • 1
    (4 ounce) jar capers, rinsed
  • 12
    small red onion, finely chopped
  • 1
    cup garlic mayonnaise (good quality)
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DIRECTIONS

  • Peel potatoes and cut into 1.5cm dice. Cook diced potatoes in a large saucepan of boiling water until just tender (do not overcook), and drain.
  • Panfry bacon until crisp. Transfer warm diced potato and bacon to a large bowl, stir in rosemary, capers, onion and mayonaise.
  • Mix until all ingrediants are combined. Serve salad either warm or cold.
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