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1
Place the potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil over a high heat, then reduce the heat to a simmer and cook for approximately 20 minutes or until tender. Drain and set aside to cool.
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2
Meanwhile, bring a small saucepan of salted water to boil and blanch the beans for 1 minute. Drain the beans, refresh in a bowl of iced water, then set aside.
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3
Place the small saucepan back over a medium heat. Once hot, add 1 tbsp of olive oil and the drained capers. Fry for 3 minutes or until the capers are crispy and then drain over a paper towel.
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4
Place the creme fraiche, 2 tbsp of olive oil and mustard in a large bowl and mix well to combine. Stir through the chives and shallots then add the cool potatoes and toss gently to coat.
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5
Season to taste then divide the potato salad between two serving plates. Sprinkle with crispy capers and watercress, topped with a portion of Huon Wood Roasted Salmon. Drizzle with extra virgin olive oil and serve.
