Ingredients
Scale
- 8 potatoes (I normally factor 2 medium potatoes per person if you want to scale this recipe up)
- 4 heaped tbsp whole-egg mayonnaise
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp roughly chopped baby capers
- 1 tbsp finely chopped gherkin (dill pickle)
- ½ tbsp finely chopped red onion
- 1 tbsp finely chopped fresh dill (optional)
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
Instructions
- Add the whole potatoes (skin on) and ½ cup (125 ml) of tap water to a large, microwave-safe container. Place the lid slightly ajar and cook in the microwave for 10 minutes. You should easily be able to pierce the potatoes with a fork once cooked. If firm, continue cooking in 2-minute intervals (see note 1 for stovetop method).
- Once the potatoes are cooked, leave them to cool for 5–10 minutes.
- Peel the skin off the potatoes using your fingers and a butter knife. It will peel off easily.
- Once peeled, cut the potatoes into bite-sized pieces. They may crumble a little, and that’s okay.
- Combine the remaining ingredients and toss them through the potatoes. Serve warm or refrigerate for later.
Notes
Note 1 – Stovetop potatoes: Place the potatoes in a large pot and cover them with water, so they are submerged by at least 5 cm (2 inches) of water. Bring to the boil, then simmer for 20–25 minutes until the potatoes are easily pierced with a fork. Drain and set aside, ready to use.
MAKE AHEAD
Prepare the salad ingredients and the dressing. Refrigerate separately in airtight containers until ready to serve, for up to 2 days. Combine the ingredients with the dressing when ready to serve.
LEFTOVERS
Store leftovers refrigerated for up to 2 days. The potatoes will absorb the dressing and the salad will become less creamy, but the taste will still be delicious. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: salad, potato, side dish
- Method: boil, combine
- Cuisine: European