This next-level potato salad is more than a side dish, make this simple but delicious recipe your main event this weekend.

Recipe and Styling Natalie Homan | Photograph Brendan Homan

Potato salad
with kipflers, gravlax, capers, watercress, rye crackers & yoghurt
serves 4

for gravlax
500g salmon fillet, skin on
½ cup coarse salt
½ cup white sugar
1 tbsp coriander seeds, crushed
1 tbsp white peppercorns, crushed
¼ bunch dill, roughly chopped

for the salad
750g baby kipfler potato
2 tbsp olive oil
sea salt & cracked black pepper
2 tbsp capers (with leaves if you can find them)
½ bunch watercress
2 rye crackers (such as Ryvita), crushed
4 tbsp thick Greek style yoghurt

Prepare the gravlax at least one day ahead. For the curing mix, place the salt, sugar, coriander seeds, peppercorns and dill and a medium bowl and mix together thoroughly. Place two large sheets of clingfilm on the kitchen bench, slightly overlapping. Place half the curing mix in the centre go the clingfilm and place the salmon on top. Cover the salmon with the remaining curing mix and wrap tightly with the clingfilm. Place in a shallow tray, skin side down, and place a small chopping board on top. Balance two tins (such as beans) on top to weigh down. Store in the refrigerator for 24 hours, flipping the salmon over after 12 hours. Remove clingfilm and rinse off the curing mix under running cold water, pat dry with paper towel.

Steam the kipflers until tender, slice in half lengthwise, place in a bowl and season with olive oil, salt and pepper while still warm. Allow to cool. Thinly slice the gravlax with a very sharp, thin-bladed knife.

To serve, spread yoghurt on a serving plate, arrange potatoes on top and drape gravlax slices over the potatoes. Scatter with capers, crushed crackers and watercress. Drizzle with extra olive oil and season with cracked pepper.

*You will most likely have gravlax leftover, be sure to use it within three days; perfect as a sandwich filling. Smoked salmon can be used as a substitute if you don’t wish to make gravlax.

This recipe first appeared in the March 2020 issue of SALIFE magazine.