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Crispy potato salad

Duck fat-roasted crispy potato salad, dressed with an unctuous sauce of capers, dill, mustard, chili flakes and cornichons
Print Recipe
Course: Side Dish
Servings: 0
Ingredients
Crispy potato salad
  • 3.5 lbs medium-large potatoes e.g. Maris Piper, cut into halves
  • 1-2 tsp salt
  • 180 g duck fat alternatives - olive oil, sunflower oil or lard
  • 1 head garlic
  • 2 tbsp honey for drizzling when cooked
Caper and dill dressing
  • 230 g mayonnaise
  • 1 tbsp whole grain or dijon mustard
  • 2 tsp white wine vinegar
  • 100 g pickles/cornichons finely chopped
  • 1 tbsp of capers
  • 1-2 tsp dried chili flakes
  • 1 shallot finely sliced
  • 25 g cup parsley finely chopped
  • 25 g cup dill finely chopped
  • 1 garlic cloves minced
  • Salt and pepper to taste
Crispy capers
  • 50 g capers
  • 2 tbsp olive oil
Instructions
Crispy potato salad
  • Preheat the oven to 200C fan.
  • Prepare the potatoes, place them in a saucepan over medium-high heat, and then boil until they are slightly fluffy on the outside - approx. 12-14 minutes.
  • Place the duck fat in a roasting tin and put this in the oven for 5 minutes to preheat. Then, remove the tin and place it on the stove over low heat (this helps the oil stay hot) before adding the potatoes followed by a head of garlic. Turn the potatoes to coat and add a pinch of salt.
  • Place the tin back into the oven for 15 minutes then remove and carefully turn the potatoes in the hot fat again. At 15 min intervals repeat the basting process until the potatoes appear golden-brown and crispy.
Dressing
  • Combine all ingredients in a large bowl and mix. Set aside.
Crispy Capers
  • Heat the olive oil in a small saucepan over low-medium heat. Meanwhile, pat the capers dry before adding them to the pan. Cook for 5 minutes or until crispy.

Notes

Serve
Drizzle all the potatoes with a little honey. Remove half the potatoes and place them in a medium bowl then add the caper and dill salad dressing. Toss the potatoes to coat.
Arrange the honey-coated potatoes on a large serving platter then top with the caper and dill dressing coated potatoes. This creates a fantastic textural contrast/extra crunch.
Garnish with capers, shallots and any extra toppings such as chili flakes.
Serve immediately.