POTATO SALAD WITH CELERY PICKLE
1 kg kipfler potatoes, cooked with skin on, roughly chopped into bitesize pieces
5 celery sticks, roughly chopped
Picked red onions, to garnish
3 spring onions, sliced finely
1/2 bunch parsley, roughly chopped
3 anchovy fillets, chopped finely
1 tbsp baby capers
3 star anise
1 tbsp seeded mustard
Juice of 1 lemon
1 tsp coriander seeds
1/2 cup water
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 cup creme fraiche
2 tsp KEEN'S Curry Powder
- Place the water, sugar, vinegar, coriander, star anise and salt into a medium saucepan over high heat and bring to the boil. Once sugar has dissolve remove from heat, add celery to pickling juice and set aside.
- For the dressing, add anchovy, creme fraiche, capers, salt, spring onions, parsley, KEEN'S Curry Powder, lemon juice and seeded mustard, into a bowl and mix to combine. Add potatoes to bowl with dressing and mix to coat.
- Strain celery and allow to cool. Transfer celery into the potatoes mix and fold in.
- Serve with pickled red onion and micro parsley.