Waitrose and Partners
Classic new potato salad

Herby new potato salad

Tossing the potatoes in the dressing while they are still warm helps them soak up loads of flavour.

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Gluten freeVegetarianLow in saturated fat
  • Serves8
  • CourseSide
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Pluscooling

Ingredients

  • 1kg baby potatoes
  • 3 tbsp mayonnaise
  • 3 tbsp salad cream
  • 2 tbsp wholegrain mustard
  • ½ lemon, juice
  • ½ x 25g pack flat leaf parsley
  • ½ x 20g pack tarragon
  • 1 bunch/es salad onions, finely sliced
  • 8 cornichons, chopped
  • 1 tbsp Cooks' Ingredients Nonpareille Capers, drained

Method

  1. Bring a large pan of salted water to the boil, then add the potatoes and simmer for 15-20 minutes until tender.

  2. Meanwhile, in a separate bowl, mix together the mayo, salad cream, mustard and lemon juice.

  3. Drain the potatoes, reserving 2 tbsp cooking liquid, and leave to steam for a couple of minutes, until just cool enough to handle. Halve, or quarter the larger ones, then add to the mayo mix with the reserved cooking water. Toss to combine, then set aside to cool completely.

  4. Once cool, finely chop the parsley and tarragon leaves, then stir through with the onions, cornichons and capers. Season and serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

726kJ/ 173kcals

Fat

8.1g

Saturated Fat

0.7g

Carbohydrates

20.4g

Sugars

3.4g

Fibre

3.1g

Protein

3.2g

Salt

0.8g

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