Potato Salad

Instructions

Add the whole potatoes (skin on) and 1⁄2 cup (125 ml) of tap water to a large, microwave-safe container. Place the lid slightly ajar and cook in the microwave for 10 minutes. You should easily be able to pierce the potatoes with a fork once cooked. If firm, continue cooking in 2-minute intervals (see note 1 for stovetop method). Once the potatoes are cooked, leave them to cool for 5-10 minutes. Peel the skin off the potatoes using your fingers and a butter knife. It will peel off easily. Once peeled, cut the potatoes into bite-sized pieces. They may crumble a little, and that’s okay. Combine the remaining ingredients and toss them through the potatoes. Serve warm or refrigerate for later.

• potatoes Notes: 8, I normally factor 2 medium potatoes per person if you want to scale this recipe up
• heaped tbsp whole-egg mayonnaise Notes: 4
• Olive oil Notes: 1 tbsp
• apple cider vinegar Notes: 1 tbsp
• roughly chopped baby capers Notes: 1 tbsp
• finely chopped gherkin Notes: 1 tbsp, dill pickle
• 1⁄2 tbsp finely chopped red onion
• finely chopped fresh dill Notes: 1 tbsp, optional

  Optional
• 1⁄2 tsp sea salt flakes
• 1⁄2 tsp cracked black pepper