Three-potato salad

Serves 4-6

2 medium (about 600g) red-skinned, yellow-fleshed sweet potatoes, scrubbed
600g Wilja potatoes, scrubbed, not peeled
600g red rooster (red-skinned) potatoes, scrubbed, not peeled
2 tbsp extra virgin olive oil
4 rashers smoked streaky, rindless bacon, scissor-snipped
4 tbsp tiny non-pareil capers
4 tbsp caper liquid
100g baby gherkins, sliced lengthways
200ml soured cream
2 tbsp grainy mustard
2 shallots, shredded
12-15 chive stalks, half scissor-snipped and half left whole
Additional gherkin slices, to garnish

Step 1) Steam or boil all the potatoes in a large pan of salted water for 20-25 minutes or until tender, then drain.

Step 2) Heat the olive oil in a large frying pan and sauté the bacon until crisp. Push to one side of the pan and turn off the heat.

Step 3) To the still-warm pan, add the capers, caper liquid, gherkins, sour cream, mustard and shallots for the dressing. Stir with a fork, adding 2-3 tablespoons of water if too thick.

Step 4) Skin, then slice the sweet potatoes and then dice the Wilja potatoes. Cut the red roosters into wedges or semi-circles. Combine in the still-warm pan and spoon over the dressing together with the bacon bits.

Step 5) Toss gently until about half the salad is coated. Serve warm with a scattering of chives and a few extra gherkin slices on top.

Recipe by Clare Ferguson

Looking for more summer salads from Homes & Gardens? We recommend their hot-smoked salmon and cucumber salad, apple and feta coleslaw, summery bean, pea and asparagus salad, and their mouth-watering Korean marinated steak salad.

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