Serves 6 as a side dish

Simple potato salad recipe

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Ready in 20 minutes

800g British new potatoes, scrubbed
1 small red onion, thinly sliced
Juice of 1/2 lemon
6 tbsp extra-virgin olive oil
2 tbsp capers, rinsed and drained
Large handful fresh flatleaf parsley leaves, chopped

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Put the potatoes in a large pan of boiling, salted water and simmer for 10-12 minutes or until just tender. Drain well and tip into a serving bowl.
In a separate bowl, mix together the onion, lemon juice, olive oil and capers. Season to taste, then stir in the parsley. Pour over the warm potatoes and serve. Or try one of these variations.
Spiced yogurt and mint – mix 200g natural yogurt, juice of 1/2 lemon, 1 teaspoon each ground cumin and coriander, and some chopped fresh mint.
Add the cooked, cooled potatoes and stir to coat.
Sunblush tomatoes, olives and basil – mix 6 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar and some torn fresh basil. Toss to coat the warm potatoes, then add 100g sunblush tomatoes and 2 handfuls of pitted black olives.
Walnut, orange and tarragon – mix 3 tablespoons each walnut and vegetable oil, a pinch grated orange zest and 2 tablespoons orange juice. Toss to coat the warm potatoes, add some chopped fresh tarragon and 100g chopped walnuts.

Nutritional info

Per serving: 108kcals, 11.4g fat (1.7g saturated), 2.4g protein, 22.4g carbs, 2.3g sugar, 0.6g salt

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