Classic potato salad
- Matt Tebbutt
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Serves 6 with leftovers
Easy
Prep: 20 mins
Cook: 20 mins
A star rating of 4.7 out of 5.135 ratingsRate
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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
Low sugar
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal194
-
fat11g
-
saturates1g
-
carbs19g
-
sugars2g
low
-
fibre2.97g
-
protein3g
-
salt0.04g
low
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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 4.7 out of 5.135 ratings
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