Classic Potato Salad

Team this delicious classic with Christmas leftovers or summer BBQ favourites like this Mushroom and Lentil Salad. Either way, Matt Tebbutt‘s classic potato salad is hard resist. Even better, this salad and can be made the day before, chilled and then pulled out a few hours before serving.

 

classic potato salad
Classic Potato Salad; Photo: BBC Good Food

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

  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.
  3. 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.
  4. Stir in the finely chopped parsley and serve.

Notes

If you or your kids don’t like the strong flavours of capers or cornichons, their both optional so just leave them out.

Prep: 20mins | Cook: 20mins | Serves: 6

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s