- 8-10 new potatoes, quartered
- mayonaise, 3 tbsp
- 3-4 spring onions, sliced
- s+p
- capers, 1 tbsp (optional)
Boil up some water with a dash of salt. Scrub your potatoes, cut them (depending on the new potatoes you get, half them for smalls and quarter for mediums – you want them to be about half-dollar sized), add to rolling boil.
Potatoes should be tender to a fork prod, generally about 15-20 mins. Be careful not to overcook. Drain and let cool for about 15 mins. Peel off skins (I like to save them and bake them with a bit of parmesan cheese and herbs!). Add peeled potatoes to tupperware and generously salt and pepper. Stir. Add in sliced spring onions. Stir. Add in mayo, one tablespoon at a time being careful not to make mashed potatoes as you mix in! Add capers if you like. After you have mixed in all the ingredients put your lid on and give it a couple of shakes to gently break potatoes up a little. Chill in fridge.