Zingy New Potato Salad
This delightful potato salad recipe brings together the gentle tanginess of sherry vinegar, the sweetness of honey, and the briny goodness of capers, creating a harmonious medley of flavors. The new potatoes provide a tender base that soaks up the vinaigrette beautifully, while the thinly sliced red onion adds a hint of sharpness. Enjoy this salad at room temperature for a refreshing and satisfying dish that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 1½kg 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
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 10
Nutrition
- Calories: 192 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.72 milligram of sodium
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