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Zingy new potato salad

Zingy new potato salad

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(1 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 10
The tangy dressing gives this salad a punch and lightness that fits well into a varied buffet lunch

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories192
  • fat10g
  • saturates1g
  • carbs25g
  • sugars3g
  • fibre2g
  • protein3g
  • salt0.72g
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Ingredients

  • 1½ kg small new potatoes

    New potatoes

    n-ew po-tate-oes

    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

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

For the dressing

  • 2 tbsp sherry vinegar
  • 2 tsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 100ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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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.

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Comments (2)

sophiehall's picture
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Such a reliable recipe

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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