Nutrition and extra info
Nutrition: Per serving
Ingredients
Shallot
shal-lot
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
Capers
kay-per
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
Parsley
par-slee
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Method
Put the potatoes in a pan, season with salt and cover with cold water. Bring up to a boil and simmer for 15-20 mins, until they’re tender. Drain and leave to steam-dry in a colander for 5 mins. If the skins are papery and peeling away, you can rub them off, if you like.
Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss well, then leave to cool.
Stir in the mayo, mustard, shallot, capers and herbs (saving a little to garnish). Check the seasoning and add a little more salt or vinegar, if you like. Scatter over the remaining herbs and serve.
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