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- Prep
- 15 mins
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- Total
- 30 mins
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- Serving
- Serves 6-8
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Ingredients
| 1 kg kipfler potatoes or small waxy potatoes |
| 4 cloves garlic |
| 2 tsp salt |
| 1 medium red onion |
| 2 tbsp baby capers |
| 1 cup chopped parsley |
| 2 lemons zested and juiced |
| 2 tbsp whole grain mustard |
| ¼ cup chopped lemon thyme |
| 1 cup Devondale 3 cheese blends |
| 50 gm Devondale Dairy Soft Butter |
| 100 gm snow peas julienned (finely sliced) |
| Salt and pepper |
Directions
- In a large pot, add potatoes and cover with water, add whole cloves of garlic and 2 teaspoons of salt. Simmer until the potatoes are just cooked through.
- Drain the potatoes and place them on a tray. Cut the Potatoes in half lengthways and let them steam for 5 minutes.
- While your potatoes are cooking, slice the red onion and soak in cold water for 10 minutes to reduce the raw onion flavour whilst still keeping the crunch. Set aside.
- In a large bowl, mix capers, chopped herbs, mustards, lemon and cheese and set aside.
- To finish and whilst the potatoes are still hot. Add the Devondale butter to the potatoes on the tray and season with salt and pepper, mix the potatoes with all the other ingredients including the drained onion and the finely sliced snow peas.
