This classic potato salad recipe is the perfect barbecue side dish. Baby potatoes have a naturally sweet flavour and creamy texture. Even better, they hold their shape better than cut-up full-size potatoes. A touch of shallots, parsley and the last sprinkle of Paprika make this version especially tasty.
INGREDIENTS
800g small new potato Scraped
3 shallots, finely chopped
1 tablespoons small capers
2 tablespoons cornichons, finely chopped
3 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
small handful parsley leaves, roughly chopped
a pinch of Paprika
METHOD
Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
Add the potatoes to a bowl with the shallots, capers and cornichons. 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, sprinkle over the Paprika and serve.
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