- 800g small new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 3 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tbsp small capers (optional)
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
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.
My kids love potato salad, but don’t like the strong flavours of capers or cornichons, so I’ve made them both optional.
This salad and can be made the day before, chilled and then pulled out a few hours before serving