Zingy new potato salad
The tangy dressing gives this salad a punch and lightness that fits well into a varied buffet lunch
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian
- If the potatoes are larger than mouthful sized, cut them into smaller chunks. Boil in salted water for about 15 mins, until just done. Meanwhile, halve the red onion, then slice it as thin as you can.
- Whisk the vinegar and honey with 1 tsp salt until the salt dissolves, then whisk in the olive oil. Drain the potatoes, mix with the dressing, onion and capers. Leave to cool. Serve at room temperature.
GETTING TO THE PARTY
Make the potato salad up to eight hours ahead and keep in a cool place (ideally not the fridge) until ready to serve. Transport in a lidded plastic box or glass jar with a watertight seal and lid.
PER SERVING
192 kcalories, protein 3g, carbohydrate 25g, fat 10 g, saturated fat 1g, fibre 2g, sugar 3g, salt 0.72 g
Recipe from Good Food magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10968/
http://www.bbcgoodfood.com/recipes/10968/
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Ingredients
- 1½ kg small new potatoes
- 1 small red onion
- 2 tbsp capers in vinegar (the small 'non pareilles' are best, and widely available)
FOR THE DRESSING
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A simple, fresh-tasting salad to serve as part of a summery buffet
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Difficulty and servings
Serves 10
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian
Ingredients
- 1½ kg small new potatoes
- 1 small red onion
- 2 tbsp capers in vinegar (the small 'non pareilles' are best, and widely available)
FOR THE DRESSING
PER SERVING
192 kcalories, protein 3g, carbohydrate 25g, fat 10 g, saturated fat 1g, fibre 2g, sugar 3g, salt 0.72 g
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