gingergirl’s favourite potato salad

Boil two lbs of salad potatoes until tender. Drain, cool and slice in half lengthways when still warm. Add four scallions, finely sliced, a tablespoon of chopped fresh parsley and a handful of brined capers. Stir in a couple of tablespoons of mayonnaise or French dressing, depending on your preference. Season with salt and black pepper.

see all recipes