INGREDIENTS FOR POTATO SALAD RECIPE RECIPES

Name: Classic potato salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 6 with leftovers
Cuisine: British
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

CLASSIC POTATO SALAD RECIPE | BBC GOOD FOOD

Classic potato salad recipe | BBC Good Food image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories Afternoon tea, Buffet, Dinner, Side dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield Serves 6 with leftovers

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 144 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.04 milligram of sodium

EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES

Easy new potato salad recipe | Jamie Oliver potato recipes image

Get creative with the classic potato salad – this one has a lovely fresh tang

Total Time 30 minutes

Yield 8

Number Of Ingredients 6

Ingredients

1 kg new potatoes scrubbed
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
3 small shallots very finely chopped
1 handful fresh flat-leaf parsley roughly chopped

Steps:

1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
2. Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

Nutrition Facts : Calories 170 calories, FatContent 9.4 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 20.4 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 0.45 g salt, FiberContent 1.4 g fibre

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