New Potato Salad
Potatoes are a bit of a love language. I remember the first time I grew my own, wow. Fresh from soil, cooked and smothered in butter. Nothing really compares. This potato salad is a nod to the classic recipes and it’s super delicious to boot. Salty capers add a lovely boost amongst the creamy mayonnaise. Potatoes really are at their best through spring. I’ve kept my potatoes quite chunky, but you can make yours any size you wish. I intend to make this over and over with my freshly picked rocket variety.
Serves 2-4
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
500g new potatoes, chopped
60ml mayo (vegan works)
1 tsp capers
1 spring onion, finely chopped
1 garlic clove, minced
Fresh flat leaf parsley, chopped
Fresh chives, chopped
Black pepper
Directions
Chop your potatoes and add them to a large pan of boiling water. cook until tender (15-20 mins)
Whilst potatoes are bubbling away, make your dressing. Add mayo, capers, minced garlic, chopped spring onion and a handful of mixed chopped chives and parsley. Mix to combine.
When potatoes are cooked, drain and allow to cool for 5 minutes. Mix the potatoes into the sauce to combine. Season with salt and cracked pepper.