Potato salad with blue potatoes, grilled peppers and capers

Name: Potato salad with blue potatoes, grilled peppers and capers
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g blue potatoes (e.g. Vitelotte); 500 g waxy potatoes (e.g. filea); 2 red peppers; 1 TABLESPOON grainy mustard; 1 TABLESPOON Honey; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7 TABLESPOONS Rapeseed oil; 1 collar Rocket; 75 g Capers; 7-10 Tbsp Freezer bag

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g blue potatoes (e.g. Vitelotte)
500 g waxy potatoes (e.g. filea)
2 red peppers
1 TABLESPOON grainy mustard
1 TABLESPOON Honey
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
7 TABLESPOONS Rapeseed oil
1 collar Rocket
75 g Capers
7-10 Tbsp Freezer bag

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. In the meantime cut the peppers in half, clean and wash them. Place on a baking tray with the cut surface facing down. Grill under the hot oven grill for 8-10 minutes until the skin turns black and blisters. Remove and immediately put the peppers in a freezer bag. Close the bag, let the peppers cool down
2
Whisk mustard with honey and 4 tablespoons vinegar, season with salt and pepper. Fold in 5 tablespoons of oil in a thin stream, season to taste again. Wash the rocket, dab dry and clean. Put some leaves aside, chop the rest roughly
3
Drain the potatoes, rinse with cold water and peel. Leave to cool. Drain capers. Peel the skin off the peppers, chop the peppers into small pieces. Cut potatoes into slices. Whisk 2 tablespoons vinegar and 2 tablespoons oil, mix potatoes with it. Arrange potato slices decoratively on plates or a large platter. Sprinkle with paprika, capers and rocket. Garnish with rocket leaves. Drizzle vinaigrette over it