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Zingy new potato salad

By Xanthe Clay

The tangy dressing gives this salad a punch and lightness that fits well into a varied buffet lunch

Prep:10 mins
Cook:15 mins

Serves 10
Easy

Nutrition per serving

kcal 192
fat 10g
saturates 1g
carbs 25g
sugars 3g
fibre 2g
protein 3g
salt 0.72g

Ingredients

1½ kg 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

Tip

Getting to the party
Make the potato salad up to eight hours ahead and keep in a cool place (ideally not the fridge) until ready to serve. Transport in a lidded plastic box or glass jar with a watertight seal and lid.

Method

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.