Classic Potato Salad

Team with Christmas leftovers or summer BBQ favourites. Either way, Matt Tebbutt's Classic potato salad is hard resist

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 6 with leftovers

Nutrition per serving

• Kcalories

  144

• Protein

  2g

• Carbs

  22g

• Fat

  6g

• Saturates

  1g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.04g

Ingredients

• 800g small new potatoes
• 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

Directions

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.

Categories: All Christmas