We believe the best food starts with the finest ingredients delivered right to your doorstep. This classic potato salad recipe celebrates the humble spud and transforms it into a delightful summer side dish that’s perfect for BBQs, picnics, and family meals alike.
Serves: 4-6 as a side dish
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes (plus cooling time)
Ingredients
- 800g potatoes, either new or any chopped up regular spuds
- 3 shallots finel chopped
- 1 tbsp small capers (optional)
- 2 tbsp cornichons finely chopped (optional)
- 3 tbsp mayonnaise or to taste
- 3 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar
- Small handful parsley leaves, roughly chopped
Method
- Prepare your potatoes: Give your British grown potatoes a good rinse under cold water. There’s no need to peel these beauties – the skin adds texture and is packed with nutrients! Cut any larger potatoes into bite-sized chunks, leaving the smaller ones whole.
- Gentle cooking: Place your potatoes in a large pot of cold, salted water. Bring to a gentle boil and cook for 15-20 minutes until they’re just tender when pierced with a fork. Be careful not to overcook – we want them to hold their shape!
- Cooling period: Drain your potatoes thoroughly and spread them out on a clean tea towel or baking tray to cool and dry. This step is crucial – warm potatoes will absorb too much dressing and become soggy.
- Create your dressing: In a large mixing bowl, combine the mayonnaise, extra virgin olive oil, white wine vinegar. Whisk together until smooth and creamy.
- The finishing touches: Once the potatoes have cooled to room temperature, place them in your mixing bowl with the dressing.
- Gentle combining: Using a large spoon, gently fold everything together until the potatoes are evenly coated. Be careful not to mash the potatoes – we want them to stay intact!
- Herbal magic: Finally, add your freshly chopped herbs, reserving a few for garnish. Season with sea salt and freshly ground black pepper to taste.
- Chill and serve: Cover and refrigerate for at least an hour before serving to allow the flavours to meld together. Garnish with cornichons and capers.
