small new potato New potatoes n-ew po-tate-oes New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
finely chopped Shallot shal-lot Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
small capers (optional) Capers kay-per Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
cornichons, finely chopped (optional)
mayonnaise, or to taste
extra-virgin olive oil
white wine vinegar
handful parsley leaves, roughly chopped Parsley par-slee One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
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.
When you think of potatosalad, do stodgy potatoes in thick mayonaise sauce spring to mind. The potatoes are roasted and then tossed in a light oil and vinegar dressing, and flavoured with chopped onion, sun-dried tomatoes, capers, and chopped parsley
But actually, the combination of all the elements - salty anchovies, slightly soft, creamy hard boiled eggs, still warm waxy new potatoes, sharp red onions, and good quality tuna is really quite something