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Zingy new potato salad

The tangy dressing gives this salad a punch and lightness that fits well into a varied buffet lunch

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 192
  • Carbohydrates 25
  • Saturated Fat 1
  • Sugar 3
  • Protein 3
  • Fat 10
  • Fibre 2
  • Salt 0.72

Nutrition per serving

  • Calories 192
  • Carbohydrates 25
  • Saturated Fat 1
  • Sugar 3
  • Protein 3
  • Fat 10
  • Fibre 2
  • Salt 0.72

Ingredients

  • 1½ kg small new potatoes
  • 1 small red onion
  • 2 tbsp capers in vinegar (the small 'non pareilles’ are best, and widely available)
  • 2 tbsp sherry vinegar
  • 2 tsp honey
  • 100ml olive oil

Tip

Getting to the party
Make the potato salad up to eight hours ahead and keep in a cool place (ideally not the fridge) until ready to serve. Transport in a lidded plastic box or glass jar with a watertight seal and lid.

Method

  1. If the potatoes are larger than mouthful sized, cut them into smaller chunks. Boil in salted water for about 15 mins, until just done. Meanwhile, halve the red onion, then slice it as thin as you can.

  2. Whisk the vinegar and honey with 1 tsp salt until the salt dissolves, then whisk in the olive oil. Drain the potatoes, mix with the dressing, onion and capers. Leave to cool. Serve at room temperature.

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