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

  1. Chop your potatoes and add them to a large pan of boiling water. cook until tender (15-20 mins)

  2. 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.

  3. 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.