Potato salad on sticks

Ingredients

1 kg	Small waxy potatoes (Main)

Vinaigrette

2 Tbsp	Cider vinegar (Main)
1 Tbsp	Dijon mustard
6 Tbsp	Extra virgin olive oil

Topping

2 Tbsp	Capers, rinsed (Main)
2 Tbsp	Gherkins, diced (Main)
¼ cup	Chopped chives (Main)
¼ cup	Chopped flat leaf parsley (Main)
¼ cup	Fennel fronds (Main)

Directions

1. Ensure the potatoes are about the same size. Halve any large ones. Boil in salted water until just tender.
2. Meanwhile, whisk the ingredients together for the vinaigrette. Season to taste with salt and freshly ground pepper.
3. Combine the topping ingredients.
4. Drain the potatoes and drizzle with about half the dressing. Move the potatoes around so they are evenly coated. Cool.
5. Thread the potatoes on small skewers — about 3 on each. Place on a serving platter. Cover and chill until required.
6. To serve, drizzle with the remaining dressing and add the topping.

See more of Jan's festive sides and salads

• Roasted asparagus romesco
• Spiced couscous