Classic potato salad with capers

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers.

800g small new potato

3 shallots, finely chopped

1 tbsp small capers 

3 tbsp mayonnaise, or to taste

3 tbsp extra-virgin olive oil

1 tbsp white wine vinegar

small handful parsley leaves, roughly chopped

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.

Mary Daniele