Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Prep:20 mins
Serves 6 with leftovers
800g small new potato3 shallots, finely chopped1 tbsp small capers (optional)2 tbsp cornichons, finely chopped (optional)3 tbsp mayonnaise, or to taste3 tbsp extra-virgin olive oil1 tbsp white wine vinegarsmall handful parsley leaves, roughly chopped
STEP 1Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.STEP 2Cut 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.
