Classic potato salad

Classic potato salad

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(6 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 6 with leftovers

Team with Christmas leftovers or summer BBQ favourites. Either way, Matt Tebbutt's Classic potato salad is hard resist

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
144
protein
2g
carbs
22g
fat
6g
saturates
1g
fibre
2g
sugar
2g
salt
0.04g

Ingredients

  • 800g small new potatoes
  • 3 shallots, finely chopped
  • 1 tbsp small capers (optional)
  • 2 tbsp cornichons, finely chopped (optional)
  • 3 tbsp mayonnaise, or to taste
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • small handful parsley leaves, roughly chopped

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Method

  1. Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
  2. Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Recipe from Good Food magazine, December 2009

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Comments

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katycooks's picture

I made this exactly according to the recipe and it was simply delicious. So much nicer than shop bought versions and very easy to do. This is my "go to" recipe now.

fizzh89's picture

Made this for a bbq yesterday, and in my opinion it beats the shop bought ones hands down! I've never been a big fan of bought potato salad, as the dressings taste so artificial. I didn't have cornichons (I admit I had to google it to find out it's geurkhins!) but will get some for next time I make it. Will most definitely be making this again, quick easy and yummy!

dwatson27's picture
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Made this recipe several times now and it goes down a treat! I have to make it in large quantities as everyone wants an extra portion to take home :).

pinkpuppyuk2002's picture

Made this today for the family and there were no leftovers. Went down really well for a very picky family.
Tasted fantastic i added a tsp of wholegrain mustard for the flavour and was not over powering at all.
Great recipes thanks for sharing will definitely be making it again.

boistizon's picture
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Made this for a bbq party, everyone who tried it asked me for the recipe. I would recommend, even if you are not a huge cornichon and caper fan, put them in, they add a whole new dimension to the simple potato salad. will make again and again I am sure.

cath79's picture
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Made this for a picnic and it was the best potato salad I've had. As with most of the other comments I left out the capers and cornichons, still lovely.

dimum1's picture

Made a double quantitiy for a Royal Wedding Buffet and it went down a treat with everyone. Left out the capers and cornichons and used an onion instead of shallots. Yummy!

Jeisy3's picture
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This the best tasting home-made potato salad that I have ever had. I put in the recommended amount of cornichons but only half of the capers. Absolutely delicious!

helenew's picture
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Very easy to make and very tasty. I leave out the caper and cornichons which is fine.

Would recommend this for light summer side dish or for BBQ's.

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