Potato Salad



  • 800g small new potato
  • 3 shallots finely chopped
  • 3tbsp. mayonnaise
  • 3tbsp. extra-virgin olive oil
  • 1tbsp white wine vinegar
  • Small handful of parsley


  1. Boil the potatoes in water for 20 minutes until just cooked. Drain, then allow to cool.
  2. Cut the cold potatoes into chunks, and throw them into a bowl.
  3. Add the chopped shallots.
  4. Add the mayonnaise to bind, then mix together with the extra-virgin olive oil and vinegar. Add just enough to give a little sharpness to the salad.
  5. Stir in the chopped parsley and serve.

This will keep in the fridge for 3 days.