2 tbsp capers in vinegar (the small 'non pareilles’ are best, and widely available)
2 tbsp sherry vinegar
2 tsp honey
100ml olive oil
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
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.
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.