Classic potato salad

caper capers classic cornichon cornichons make ahead mayonnaise new potato new potatoes parsley potato salad salad shallot shallots side dish summer white wine vinegar

N/A

Serves 6 with leftovers

Source

Ingredients

800g small new potato

3 shallots, finely 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

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.

Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. 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 and serve.