Lucy Di Marino

Potato Salad

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

Cashew Mayonnaise

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.