Green salad with avocado
A simple, fresh-tasting salad to serve as part of a summery buffet
Zingy new potato salad
Serves 10
Easy
Prep:
Cook:
The tangy dressing gives this salad a punch and lightness that fits well into a varied buffet lunch
Skip to ingredients
- 1 ½kg small new potatoes
- 1 small red onion
- 2 tbsp capersin vinegar (the small 'non pareilles’ are best, and widely available)
For the dressing
Nutrition: per serving
- kcal192
- fat10g
- saturates1g
- carbs25g
- sugars3g
- fibre2g
- protein3g
- salt0.72glow
Method
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.
step 2
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.
