Danish cooks are famous for their reinvention of contemporary fine dining. Their passion for first-class potatoes endures nonetheless – and this recipe shows just how good a simple potato salad can be. Use top-quality waxy young potatoes for the best results.
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | small waxy potatoes, scrubbed |
| 1 | head | batavia lettuce (or similar leafy lettuce), washed and spun dry |
| 6–8 | radishes, very thinly sliced | |
| 1 | spring onion, sliced | |
| 50 | g | capers, rinsed and drained |
| Ingredients (4 servings) | ||
|---|---|---|
| 75 | ml | olive oil |
| 1 | handful | parsley leaves, chopped |
| 1 | garlic clove, grated | |
| 1 | tablespoon(s) | soya sauce |
| 2–3 | tablespoon(s) | lemon juice |
| pinch(es) | freshly ground pepper | |
Preparation:
