Herbed potatoes with taramasalata & salmon caviar

If you’re not in the habit of making your own taramasalata, it’s really worth seeking out a quality one from a good Greek deli. And remember that most commercial dips are dyed pink, traditionally taramasalata is closer to beige, so don’t be put off by a less fluorescent appearance.


12 small kipfler potatoes
½ bunch chives, chopped
2 handfuls chervil, lightly chopped over
2 handfuls parsley leaves, chopped
2 handfuls watercress leaves
1 shallot, finely diced
salt flakes and freshly ground black pepper
400g (approx.) quality taramasalata
extra virgin olive oil
3 teaspoons salmon caviar


Boil the potatoes in salted water until the skins start to split. Drain well and set aside to cool for 5 minutes. Using a tea towel or some paper towel to hold the hot potatoes, peel off the skins with a paring knife

In a large bowl mix together the herbs, watercress, shallot and plenty of pepper (and salt if necessary, but remember the tamasalata will be salty) with a good slug of oil and toss the peeled potatoes through.

Smear the taramasalata on your serving platter, pile the potatoes on top, dot with the caviar and serve.

Comments & Reviews1

Linda Hill's picture
Linda Hill
Oct 5, 2014

I made this today for a family gathering using approx. 24 small small kipfler's, 2 small containers of taramasalata (the 'pink stuff' as most referred to it), all else was the same minus the expensive salmon caviar. It was delicious, easy and a nice change from mayo based potato salads. The mixture of these herbs with lots of pepper works very well. I think this would be lovely served with plain prawns placed all around the platter and the potatoes as the centre piece. This is a keeper, thanks Karen

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