- 1½ kg small new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 small red onion
- 2 tbsp capers in vinegar (the small 'non pareilles’ are best, and widely available)
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
For the dressing
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.