Potato salad can consist of boiled potatoes and a range of different ingredients from egg and mayonnaise to capers and vinegar. You can’t beat a traditional British version of a potato salad, though. Express.co.uk talks you through BBC Good Food’s classic potato salad recipe.
A potato salad is a barbecue or picnic staple and easy to make in bulk if you’re serving a large group of people.
Summer is on its way and the weather is getting warmer, which means we’re all more likely to eat a salad rather than a warm and heavy winter meal.
However, a potato salad is the best of both worlds. It’s carby and satisfying but full of goodness too!
Potato salad is thought to have originated in Germany and then spread through Europe and Asia.
The recipe was probably created by European immigrants in the USA from a mixture of German recipes.
Here’s how to make a classic potato salad, according to BBC Good Food.
- 800g small new potato
- 3 shallots, finely chopped
- 1 tbsp small capers (optional)
- 2 tbsp cornichons, finely chopped (optional)
- 3 tbsp mayonnaise, or to taste
- 3 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar
- small handful parsley leaves, roughly chopped
Boil the potatoes in salted water for 20 minutes until just cooked, drain, then cool.
Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using.
Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad.
Stir in the finely chopped parsley and serve.