While many chefs believe that potato salad recipes are generally boring, I love them. This is one that I find pleasing to the palette. Sad when one fails to find pleasure in the simple things in life and the search for more and more intensely flavoured recipes takes over.
2 lbs potatoes
8 oz Provolone Dolce cheese, diced
1 tbsp capers
1 spring onion, finely sliced, white and green parts
2 tbsp fresh parsley leaves, finely chopped
Sea salt and freshly ground pepper, amount to taste
Extra virgin olive oil, amount to taste
- Place the potatoes into a saucepan, cover with cold water, bring up to the boil, add salt, then cook until tender, drain and leave to cool.
- Peel and dice, transfer to a salad bowl, add the cheese, capers, onion, parsley, seasoning, drizzle with required amount of olive oil, to taste and serve