Zingy new potato salad

Zingy new potato salad

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 10

The tangy dressing gives this salad a punch and lightness that fits well into a varied buffet lunch

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
192
protein
3g
carbs
25g
fat
10g
saturates
1g
fibre
2g
sugar
3g
salt
0.72g

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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Method

  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.

Recipe from Good Food magazine, June 2009

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jenniferatkinson's picture

Made this for a BBQ and it went down very well indeed. Lots of questions and compliments and all got eaten!

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