Zingy new potato salad

Recipe uploaded by

Xanthe Clay

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Recipe by Xanthe Clay

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1. Video tutorial: Chopping an onion

1. 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.
2. 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, salt 0.72 g

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

• 2 tbsp sherry vinegar
• 2 tsp honey
• 100ml olive oil

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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

• 2 tbsp sherry vinegar
• 2 tsp honey
• 100ml olive oil

PER SERVING

192 kcalories, protein 3g, carbohydrate 25g, fat 10 g, saturated fat 1g, fibre 2g, salt 0.72 g

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