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Zingy new potato salad

Zingy new potato salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

The tangy dressing gives this salad a punch and lightness that fits well into a varied buffet lunch

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal192
fat10g
saturates1g
carbs25g
sugars3g
fibre2g
protein3g
low insalt0.72g
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Ingredients

  • 1 ½kg small new potatoes
  • 1 small red onion
  • 2 tbsp capers in vinegar (the small 'non pareilles’ are best, and widely available)

For the dressing

  • 2 tbsp sherry vinegar
  • 2 tsp honey
  • 100ml olive oil

Method

  • STEP 1

    If the potatoes are larger than mouthful sized, cut them into smaller chunks. Boil in salted water for about 15 mins, until just done. Meanwhile, halve the red onion, then slice it as thin as you can.

  • STEP 2

    Whisk the vinegar and honey with 1 tsp salt until the salt dissolves, then whisk in the olive oil. Drain the potatoes, mix with the dressing, onion and capers. Leave to cool. Serve at room temperature.

RECIPE TIPS
GETTING TO THE PARTY

Make the potato salad up to eight hours ahead and keep in a cool place (ideally not the fridge) until ready to serve. Transport in a lidded plastic box or glass jar with a watertight seal and lid.

Goes well with

Recipe from Good Food magazine, June 2009

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