Nutrition and extra info
Nutrition: Per serving
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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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