- new potatoes 500g will serve 4-6
- a tablespoon of capers in brine
- home made mayonnaise a good dollop to coat the potatoes.
- one of parsly, chives, coriander (fresh) finely chopped (you decide)
It’s a simply dish to prepare; you need to plan a little in advance because you need to ensure your potatoes are boiled and cool; and you need to make some mayonnaise.
The potatoes are best with new – small and firm; they normally need a bit of a scrub to get off the crud. Do it under running water and if the potatoes are new but large (they’re cheaper as a rule), then cut them in half diagonally. It makes no odds to there cooking really, but looks nicer.
They will need rinsing in water to ensure no grit or dirt; then add to a pan of cold water with a good pinch of salt; and bring to the boil and simmer well til they’re cooked and soft – but not falling apart. This is about 15-20 minutes. Then drain and allow them to cool in the pan.
For the mayo I really commend making your own; it’s simple if you have a food processor or whisk. Just add capers in the final moments to let them get combined/chopped in the processor.
To assemble simply take the now cooled potatoes and the mayo and gently combine.