Potato salads are a must-have for summer barbecues or picnics – they're quick to make and go fantastically well with pretty much anything.
Ingredients
- 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
Method
- 1. 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.
- 2. 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.
Nutritional info
Per serving: 108kcals, 11.4g fat (1.7g saturated),
2.4g protein, 22.4g carbs, 2.3g sugar, 0.6g salt