Ultimate potato salad


1 kg Jersey Royals or Cornish New Potatoes

4 tbsp mayonnaise

2 tbsp wholegrain mustard

1 tbsp extra virgin olive oil

Juice ½ lemon

Bunch salad onions, finely sliced

8 cornichons, chopped

1 tbsp Cooks’ Ingredients Nonpareille Capers, drained

25g pack fresh flat-leaf parsley, leaves finely chopped

20g pack fresh tarragon, leaves finely chopped


1. Bring a large pan of salted water to the boil, add the potatoes and simmer for 15-20 minutes until tender. Meanwhile, whisk together the mayonnaise, mustard, oil and lemon juice in a large bowl.
2. Drain the potatoes, reserving 2 tbsp cooking liquid and leave to steam for a couple of minutes. Halve the warm potatoes and add to the mayonnaise mixture with the reserved cooking water. Toss to combine then set aside to cool.
3. Once cool, stir through the remaining ingredients and season to taste.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes to 20 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 845.168kJ
Fat 11.2g
Saturated Fat 1.2g
Carbohydrate 21.8g
Sugars 3g
Salt 0.9g

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5 stars

Average user rating Based on 5 ratings

This recipe was first published in Mon May 12 15:06:54 BST 2014.