Classic potato salad
By Matt Tebbutt
Team with Christmas leftovers or summer BBQ favourites. Either way, Matt Tebbutt’s Classic potato salad is hard resist
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Prep:20 mins
Cook:20 mins
- Easy
Nutrition per serving
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kcal 144
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fat 6g
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saturates 1g
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carbs 22g
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sugars 2g
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fibre 2g
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protein 2g
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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
Tip
Matt says...My kids love potato salad, but don’t like the strong flavours of capers or cornichons, so I’ve made them both optional.Get ahead
This salad and can be made the day before, chilled and then pulled out a few hours before serving
Method
Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
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.
