500gms Baby Potatoes
30ml Olive Oil
200gms of CAARA Puttanesca
10gms Baby Capers Berries
20gms Flat-leaf Parsley Leaves, Finely Chopped
20gms Shaved Parmesan
5gms Basil Leaves
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.
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.