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1. Recipes

Piquant potato salad recipe

By Lorna Brash

Serving instructions

1. Serves 10
2. Takes 35 minutes to make, plus cooling
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

The capers and cornichons lend this potato salad dish a piquant flavour.

Ingredients

1. 1.5kg new potatoes
2. 200ml shop-bought Italian dressing
3. 1 tbsp Dijon mustard
4. 1/4 tsp brown sugar
5. 2 tbsp capers
6. 100g cornichons, chopped
7. 10 caperberries

Method

1. 1. Put the potatoes into a large pan of salted boiling water. Bring to the boil and cook for 25 minutes, until just tender.
2. 2. Meanwhile, pour the Italian dressing, mustard, brown sugar, capers and cornichons into a screw-top jar, seal and shake. Drain the potatoes and toss with the dressing. Allow to cool. Finish with a few caperberries just before serving.

Chef's tip

Get ahead: Make this dish early on in the day and chill until ready to serve.

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