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

Recipe credit to Michael Weldon

Ingredients

Method

STEP 1

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.

STEP 2

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.

STEP 3

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!

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