Name: Zingy new potato salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Cuisine: British
Ingredients: 1 ½kg small new potatoes; 1 small red onion; 2 tbsp capers in vinegar (the small 'non pareilles’ are best, and widely available); 2 tbsp sherry vinegar; 2 tsp honey; 100ml olive oil

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Zingy new potato salad

Zingy new potato salad

Xanthe Clay

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Serves 10

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.1 ratingRate

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The tangy dressing gives this salad a punch and lightness that fits well into a varied buffet lunch

Vegetarian

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Green salad with avocado

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg small new potatoes
1 small red onion
2 tbsp capers

in vinegar (the small 'non pareilles’ are best, and widely available)

For the dressing

2 tbsp sherry vinegar
2 tsp honey
100ml olive oil

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Nutrition: per serving

kcal192
fat10g
saturates1g
carbs25g
sugars3g
fibre2g
protein3g
salt0.72g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

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 and lid.

Recipe from Good Food magazine, June 2009

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