Puttanesca Potato Salad

Follow these detailed instructions to make your own at home:

INGREDIENTS

QTY

UOM

Baby Potatoes

500

gms

Olive Oil

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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