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Member recipe

Claire's creamy potato salad

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Cooking time

Plus 20 mins to cook the potatoes


Serves 6

Creamy potato salad contrasts with the sharpness of capers and cornichons

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  • 800g small new potatoes
  • 3 spring onions , finely chopped
  • 1 tbsp small capers
  • 2 tbsp cornichons , finely chopped
  • 3 tbsp mayonnaise , or less to taste
  • 1 tbsp sour cream, or more to taste
  • 1 tbsp lemon juice (optional)
  • salt and pepper
  • small handful dill leaves, roughly chopped
  • small handful parsley leaves, roughly chopped


    1. Cut potatoes in half. Boil unpeeled potatoes for 15-20 mins, until a sharp knife slides easily into them. Drain and transfer to a bowl.
    2. While the potatoes are still warm, stir in the mayonnaise and sour cream, chop and add the other ingredients, season to taste and add a little lemon juice if a sharper taste is required.
    3. Cover the bowl with clingfilm. When the potatoes are no longer warm, chill in the fridge for at least an hour (or overnight).
    4. Reserve a little of the dill and parsley for garnish

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