Rich and creamy mayonnaise with warm and fluffy potatoes, fresh parsley and sharp pickled capers, this wholefood dish might be the best potato salad you will ever eat.
• 2 tbsp pickled capers
• 15 g fresh parsley, stalks and leaves
• 650 g salad potatoes
½ tsp Maldon salt, heaped
• 2 garlic cloves
• 40 ml lemon juice
• 100 ml water
• 120 g cashews
Blend the mayonnaise ingredients until smooth, mix in the chopped parsley and refrigerate to set.
Roast the potatoes whole at 180°C until cooked through and crispy on the outside.
Add to the mayonnaise, break apart and mix in well. Stir in the capers.