Puttanesca Potato Salad
Follow these detailed instructions to make your own at home:
|
INGREDIENTS |
QTY |
UOM |
|
Baby Potatoes |
500 |
gms |
|
30 |
ml |
|
|
CAARA Puttanesca |
200 |
gms |
|
Baby Caper berries |
10 |
gms |
|
Flat-leaf Parsley Leaves, finely chopped |
20 |
gms |
|
Shaved Parmesan |
20 |
gms |
|
Basil Leaves |
5 |
gms |
METHOD:
- Cook potatoes in boiling salted water for 8-10 minutes or until tender & set to Cool.
- When cool enough to handle, cut the potatoes into half.
- Place potatoes in a bowl with chopped parsley & CAARA puttanesca sauce.
- Then toss well to combine. Top with parmesan and caper berries & garnish with fresh basil leaves.
CAARA TIP:
This salad can be made and served both hot and cold and can also be used as a side to any main course dish. Can add cooked pasta to make pasta and potato salad.
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