Classic potato salad

Classic potato salad

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 20 mins Cook: 20 mins

Easy

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

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal144
  • fat6g
  • saturates1g
  • carbs22g
  • sugars2g
  • fibre2g
  • protein2g
  • salt0.04g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 800g small new potato
    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…

  • 3 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp small capers (optional)
    Capers

    Capers

    kay-per

    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
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (16)

lammy1971@gmail.com's picture

I swapped the vinegar for lemon juice & zest.
I also added finely chopped red chilli.
Gorgeous.

Frantic Flapjack's picture
2.5

This potato salad was okay but not the best ever. I left out the capers but used cornichons. Also I didn't bother with the olive oil and white wine vinegar. The chopped parsley gave it a lovely fresh flavour.

CherryBrownie's picture

Hilarious, I also find that chocolate brownies are a bit rubbish but I always leave out the chocolate, sugar and flour ;-)

dhoohar's picture

Maybe it would have turned out better if you hadn't omitted the capers, olive oil and white wine vinegar. I find it odd that you rate a recipe when you left out nearly half of the ingredients!

jess7498's picture
5

This is much nicer than shop bought, however it wasn't quite as tasty as I thought it might be. I didn't have any capers but everything else was as recipe. Still v nice.

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
5

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.

CherryBrownie's picture

Thanks for the tip, making for a family do tomorrow and I might add mustard too!

gastronomica-10's picture

Yes, I would definitely add the mustard as it adds another dimension and more depth of flavour. I made it twice and the second time I forgot the mustard and the taste was less interesting.

boistizon's picture
5

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
5

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
5

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
5

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

dantan's picture

Wonderful recipe i added a teaspoon of dijon mustard to the mayo before adding it to the salad and a good measure of freshly ground black pepper. I think this makes a good addition.