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Ingredients

  • 800g small new potato
  • 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

Method

  • STEP 1

    Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.

  • STEP 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 TIPS

MATT SAYS...
My kids love potato salad, but don’t like the strong flavours of capers or cornichons, so I’ve made them both optional.

GET AHEAD
This salad and can be made the day before, chilled and then pulled out a few hours before serving

Recipe from Good Food magazine, December 2009

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A star rating of 4.8 out of 5.70 ratings
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