Warm Vinegar Salt Potato Salad with Crispy Capers

Difficulty: Easy | Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4 | Dietary: Gluten-Free, Vegan

This is the sort of warm salad that works with a roast, but still feels spot on for a quick lunch. Chooki's Vinegar Chicken Salt gives the potatoes that proper chip-shop tang, while crispy capers and green beans keep the whole thing sharp and fresh.

Step 1: Roast

Heat the oven to 220°C. Toss the potatoes with 2 tablespoons of the olive oil and 1 teaspoon of Chooki's Vinegar Chicken Salt on a lined tray, then roast for 25 minutes, turning once, until golden with crisp edges.

Step 2: Prep

While the potatoes cook, drop the green beans into boiling water for 2 minutes until bright and just tender, then rinse under cold water. Heat 1 tablespoon of olive oil in a small frying pan over medium heat, add the capers, and cook for 2 to 3 minutes until they open up and go crisp.

Step 3: Dress

Whisk the remaining 1 tablespoon of olive oil with the wholegrain mustard, apple cider vinegar, and the remaining 1 teaspoon of Chooki's Vinegar Chicken Salt in a large bowl.

Step 4: Toss

Add the hot potatoes, green beans, spring onion, and parsley to the bowl and toss well so the warm potatoes soak up the dressing. Spoon onto a platter and scatter the crispy capers over the top before serving.

Tip: Toss the potatoes while they're still hot so the dressing clings properly instead of sitting at the bottom of the bowl.