Olive Magazine
New Potato Salad Recipe

Classic potato salad

Published: April 27, 2019 at 1:43 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 6 as a side

Ramp up this classic BBQ side dish with a hit of horseradish and punchy cornichons. New potatoes are in season from April through to July

  • Gluten free
  • Vegetarian
Nutrition:
NutrientUnit
kcal121
fat0.9g
saturates0.2g
carbs22.1g
sugars6.1g
fibre3.4g
protein4.3g
salt0.7g
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Try this classic potato salad, then check out our new potato salad, niçoise salad and Greek salad.

*This recipe is gluten-free according to industry standards

Ingredients

  • 750g new potatoes, halved if large
  • 200ml buttermilk
  • 2 tbsp horseradish sauce
  • crushed to make ½ tsp black peppercorns
  • 1 lemon
, zested and juiced
  • 1 red onion, finely chopped
  • 2 tbsp capers, roughly chopped
  • 75g cornichons, chopped
  • 75g pickled onions, chopped
  • a small bunch tarragon, chopped
  • a small bunch chives, finely snipped

Method

  • STEP 1

    Put the potatoes in a large pan of lightly salted cold water, bring to the boil and cook for 18-20 minutes or until tender. Drain really well.

  • STEP 2

    Meanwhile, in a large bowl, mix together the buttermilk, horseradish, black pepper, lemon zest and juice, and some salt. Tip in the hot potatoes, toss well and leave to cool.

  • STEP 3

    Add the red onion, capers, cornichons, pickled onions and herbs, and fold gently to combine. Season to taste and serve.

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