Potato salad

This is a much nicer dish than the manufactured potato salads available from the supermarkets. Add whatever takes your fancy to make a really special dish. Perfect for picnics or barbecues.

Potato salad

Servings:	Serves 4
Calories per serving:	111
Ready in:	50 minutes, incl chill time
Prep. time:	30 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Nice 4/5 Love it with the skins on Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 g baby new potatoes, scrubbed
• 1 small red onion, finely chopped
• 4 tablespoons light olive oil
• 1 tablespoons white wine vinegar
• 1 teaspoon made mustard of choice
• 1 teaspoon mustard seeds
• 2 teaspoons pickled capers, chopped
• ½ bunch chopped fresh dill or parsley
• A roasted red pepper cut into thin strips (optional)

Method

1. Boil the potatoes for 15-20 minutes until tender
2. Allow to cool, then cut each potato into quarters
3. Mix the chopped onion with 4 tablespoons olive oil, 1 tablespoon white wine vinegar and 1 teaspoon made mustard
4. Season and taste
5. Lightly crush the potatoes with a fork and fold in the dressing along with 1 teaspoon mustard seeds, 2 diced gherkins and the herbs
6. Allow to cool before serving

Serving suggestions

Serve cold

Variations

Add chopped smoked bacon, salami or Parma ham

Which are the best potatoes for salads

• Charlotte
• Maris Peer
• Nicola
• Pink Fir Apple

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