Zingy new potato salad
Zingy new potato salad takes about 25 minutes from beginning to end. This recipe serves 10. This side dish has 214 calories, 3g of protein, and 10g of fat per serving. For $1.41 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 17 people were impressed by this recipe. This recipe from BBC Good Food requires new potatoes, olive oil, capers, and sherry vinegar. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 77%. Try Potato and Bean Salad with Zingy Herb Dressing, Zingy radish salad, and Zingy Tuna Salad for similar recipes.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1½ kg small new potatoes
1 small red onion
2 tbsp capers in vinegar (the small 'non pareilles' are best, and widely available)
2 tbsp sherry vinegar
2 tsp honey
100ml olive oil
Equipment:
whisk
Cooking instruction summary:
If the potatoes are larger than mouthful sized, cut them into smaller chunks. Boil in salted water for about 15 mins, until just done. Meanwhile, halve the red onion, then slice it as thin as you can. Whisk the vinegar and honey with 1 tsp salt until the salt dissolves, then whisk in the olive oil. Drain the potatoes, mix with the dressing, onion and capers. Leave to cool. Serve at room temperature.
Step by step:
1. If the potatoes are larger than mouthful sized, cut them into smaller chunks. Boil in salted water for about 15 mins, until just done. Meanwhile, halve the red onion, then slice it as thin as you can.
2. Whisk the vinegar and honey with 1 tsp salt until the salt dissolves, then whisk in the olive oil.
3. Drain the potatoes, mix with the dressing, onion and capers. Leave to cool.
4. Serve at room temperature.
Nutrition Information:
covered percent of daily need
