Kipfler and Caperberry Salad

Kipfler and Caperberry Salad

Serves 4-8 as a side salad


  • 1kg kipfler potatoes
  • 100g semi dried tomatoes
  • 1 spanish onion, sliced
  • 1 corn cob
  • 1 handful caperberries
  • 1 handful washed and picked flat parsley leaves
  • 1 handful washed and picked thyme sprigs
  • S&W whole egg mayonnaise
  • Olive oil


  • Wash potatoes and steam until soft enough for a knife to cut with some resistance. Or if preferred, boil for 15 minutes.
  • Cut kernels from the corn cob and sauté in a hot pan with 1 tbsp olive oil. Toss until softened and slightly caramelised.
  • Combine all ingredients while potatoes and corn are still warm. Gently stir through ½ cup mayonnaise, or more if needed to lightly coat the potatoes.
  • *or use Ranch dressing instead of mayonnaise.

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