Classic potato salad

Classic potato salad

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(29 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
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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 shallots, 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 in bowl

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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.

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Comments, questions and tips

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helenew
21st Jul, 2010
5.05
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.

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