Looking for a way to mix up your potato salad this summer – check out this recipe using Infinity Blue Smoked Barramundi below

Smoked Barramundi & Kipfler Potato Salad

Serves 8 (as a side dish)
Prep Time: 20 minutes
Cooking Time: 15 minutes


The Salad:

  • 750g Kipfler fingerling potatoes (sub new potatoes), scrubbed but unpeeled
  • 500g smoked barramundi, flesh picked into pieces
  • 1 green apple
  • Juice of 1 lemon
  • ½ large red onion, diced
  • 40g baby rocket leaves, rinsed
  • 1 bunch chervil, leaves picked
  • Cracked black pepper

Caper Vinegairette:

  • 2 Tbsp Dijon mustard
  • 2 Tbsp red wine vinegar
  • ¼ cup olive oil
  • 3 Tbsp salted baby capers, rinsed ad roughly chopped
  • Sea salt and pepper to taste


  • To make the Caper Vinaigrette combine all of the ingredients in a jar and shake vigorously to combine.
  • Set aside until required.
  • Place the potatoes in a large saucepan, cover with cold water and place over high heat. Bring to a boil and continue to boil for 20 minutes. Test that a knife point easily pierces through a potato, then remove from the heat.
  • Drain the potatoes, cool slightly, then slice potatoes in half lengthways.
  • Toss half of the caper vinaigrette through the warm potatoes, then set aside until cooled.
  • Slice the apples into matchsticks and toss with the lemon juice.
  • Add the flaked barramundi, the baby
    rocket leaves and the red onion.
  • Gently combine with the potatoes, then drizzle over the remaining vinaigrette and garnish with the chervil leaves and cracked pepper