Speedy new potato salad
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Serves:     people
Notes from Anna
  • This simple salad can be made several hours in advance and kept in a cool place but not in the fridge. It’s best served at room temperature.


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  1. Wash the potatoes and chop into bite-sized chunks if needed. Place in a saucepan and cover with water. Add ½ teaspoon of salt.
  2. Boil the potatoes for 15 minutes or until you can easily pierce them with a fork.
  3. Meanwhile, peel and finely slice the onion. In a bowl whisk the vinegar, oil, honey with a pinch of salt and add the onion.
  4. Drain the potatoes. Add the onion and capers. Combine all the ingredients well and serve at room temperature.

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