Join us in the kitchen as we whip up a creamy potato salad using Carisma potatoes, known for their smooth texture and delicious flavour. In this video, we'll show you how to create the perfect potato salad that’s sure to be a crowd-pleasing favourite at any gathering. Follow Michael Weldon’s easy-to-follow steps and elevate your next meal with this irresistible creamy potato salad recipe!
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Visit here for more recipes and inspiration: www.coles.com.au/recipes-insp...
Check out our Instagram here: / colessupermarkets
Michael Weldon's roasted capsicum, fennel and smoked paprika potato salad
Serves 8-10 Prep 15 mins Cooking 25 mins
2kg Carisma potatoes, quartered
21/2 tbs olive oil
1 red onion, thinly sliced
1 fennel, finely shaved, fonds reserved
2 spring onions, thinly sliced
110g jar baby capers, drained
1 tbs smoked paprika
2 tbs sherry vinegar
1/2 bunch flat-leaf parsley leaves, coarsely chopped
470g jar roasted red peppers (capsicum), drained, thinly sliced
1. Place the potato in a large saucepan over high heat. Cover with cold water and bring to the boil. Cook for 12-15 mins or until tender. Drain well. Set aside for 5 mins to allow any excess water to evaporate.
2. Meanwhile, heat 2 tsp oil in a medium frying pan over medium-low heat. Add the red onion and cook, stirring occasionally, for 10 mins or until onion softens and begins to caramelise. Season.
3. Transfer the potato to a large heatproof bowl with the fennel, spring onion, capers, paprika, vinegar, parsley, half the capsicum and the remaining oil. Gently toss to combine. Season. Transfer to a serving platter. Top with the remaining capsicum and sprinkle with the reserved fennel fronds to serve.
17 июл 2024
