Potato salad in bowl with spoon

Classic potato salad

  • Rating: 5 out of 5.44 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 with leftovers

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal144
fat6g
saturates1g
carbs22g
sugars2g
fibre2g
protein2g
low insalt0.04g
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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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    Rating: 5 out of 5.44 ratings

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