Michael Weldon’s Roasted Capsicum, Fennel & Smoked Paprika Potato Salad

2kg Potatoes, quartered
2 & 1/2 tbs Olive Oil
1 Red Onion, thinly sliced
1 Fennel, finely shaved, fonds reserved
2 Spring Onions, thinly sliced
110g jar baby Capers, drained
1 tbs Smoked Paprika
2 tbs Sherry Vinegar
½ bunch Flat-leaf Parsley leaves, coarsely chopped
470g jar roasted Red Capsicum, drained, thinly sliced

Place the potato in a large saucepan over high heat. Cover with cold water and bring to the boil. Cook for 12-15 mins or until tender. Drain well. Set aside for 5 mins to allow any excess water to evaporate.

Meanwhile, heat 2 tsp oil in a medium frying pan over medium-low heat. Add the red onion and cook, stirring occasionally, for 10 mins or until onion softens and begins to caramelise. Season.

Transfer the potato to a large heatproof bowl with the fennel, spring onion, capers, paprika, vinegar, parsley, half the capsicum and the remaining oil. Gently toss to combine. Season. Transfer to a serving platter. Top with the remaining capsicum and sprinkle with the reserved fennel fronds to serve. Enjoy!

mitolofamilyfarms.com.au