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British

Potato Salad

The classic British picnic salad: waxy new potatoes boiled in their skins, splashed with vinegar while still warm so they drink it up, then folded through a mustardy mayonnaise with spring onion and chives.

SnacksLunch & dinnerVegetarianUnder 400 kcal8g+ fibreUnder 30 min
28 min10 prep · 18 cookEasy261 kcalper serving
Potato Salad

Method

  1. Scrub 250 g of new potatoes under cold water, leaving the skins on, and keep them whole so they don't turn watery. Halve any that are much larger than the rest so everything cooks evenly.
  2. Put the potatoes in a small saucepan, cover with cold water by 3 cm and salt the water generously. Bring to the boil, then lower to a steady simmer and cook for 15-18 minutes, until the tip of a small knife slides into the centre with no resistance. Drain in a colander and let the steam die down for 2 minutes.
  3. While the potatoes are still hot, cut them into 2-3 cm pieces on a board and tip into a mixing bowl. Sprinkle over 1 tsp of white wine vinegar and a good pinch of salt and turn gently — warm potatoes absorb the vinegar and season right through. Leave to cool to room temperature, about 20 minutes.

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Per serving

261kcal
8gprotein
56gcarbs
2gfat
11gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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