Perfect potato salad

Name: Perfect potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1½ kg new potatoes; Bunch of salad onions, chopped; 1½ tbsp wholegrain mustard; 25 g pack flat leaf parsley, chopped; 3 tbsp nonpareille capers

No summer gathering is complete without a generous bowl of potato salad. Here's the perfect recipe from carb aficionado Laura Goodman.

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Serves8
CourseSide
Prepare15 mins
Cook15 mins
Total time30 mins

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Ingredients

1½kg new potatoes
Bunch of salad onions, chopped
1½ tbsp wholegrain mustard
25g pack flat leaf parsley, chopped
3 tbsp nonpareille capers

For the pickled celery:

1 celery stalk, finely diced
75ml white wine vinegar

For the mayonnaise:

2 tsp Dijon mustard
2 egg yolks
200ml groundnut oil
25ml extra virgin olive oil
½ tbsp white wine vinegar
Squeeze of lemon juice

Method

Put the new potatoes in a pan of salted water, bring to the boil and cook until soft (about 15-20 minutes).
While the potatoes are boiling, I like to lightly pickle a little celery (but if this feels like too much faff, just use your celery as nature intended). Put the diced celery stalk in a sieve. Boil a full kettle and pour it over the celery to blanch. Put the celery pieces in a small bowl with the white wine vinegar and a pinch of salt, and set aside.
Now, make the mayonnaise (or, again, skip this and use 200g of your usual). Rest a bowl on a folded tea towel to keep it in place. Put the Dijon mustard, egg yolks and a pinch of salt in the bowl and whisk to combine. Very slowly drizzle in the groundnut oil, whisking all the while. Do the same with the extra virgin olive oil. Whisk through the white wine vinegar and lemon juice; season.
Once cooked, drain the potatoes and, if liked, peel away their skins as soon as you can handle the heat. Cut into halves or quarters and toss them gently with the mayonnaise, salad onions, wholegrain mustard, parsley, capers and the drained pickled (or not-pickled) celery. Add more of anything you like, and season. Eat straight away.