Potato salad recipe

A classic potato salad is a summer side winner.

Metric Cups Imperial

750 g new potatoes
125 g garlic and herb soft cheese (like Boursin Velvety)
50 ml olive oil
1 lemon, juice only
2 celery stalks, chopped into small chunks
1 small red onion, peeled and chopped into small chunks
2 tbsp capers
1 small bunch of fresh herbs that you may have to hand e.g. chopped parsley, dill and/or chives would be ideal to accentuate the flavours in the cheese
1 pinch each of salt and pepper, to taste

26.5 oz new potatoes
4.4 oz garlic and herb soft cheese (like Boursin Velvety)
1.8 fl oz olive oil
1 lemon, juice only
2 celery stalks, chopped into small chunks
1 small red onion, peeled and chopped into small chunks
2 tbsp capers
1 small bunch of fresh herbs that you may have to hand e.g. chopped parsley, dill and/or chives would be ideal to accentuate the flavours in the cheese
1 pinch each of salt and pepper, to taste

26.5 oz new potatoes
4.4 oz garlic and herb soft cheese (like Boursin Velvety)
0.2 cup olive oil
1 lemon, juice only
2 celery stalks, chopped into small chunks
1 small red onion, peeled and chopped into small chunks
2 tbsp capers
1 small bunch of fresh herbs that you may have to hand e.g. chopped parsley, dill and/or chives would be ideal to accentuate the flavours in the cheese
1 pinch each of salt and pepper, to taste

Cover potatoes with cold water in a pot. Bring to a boil and simmer until just tender, about 10 minutes. Drain and cool until you are able to handle them.
While the potatoes are cooling make the dressing. In a bowl mix the garlic and herb soft cheese, olive oil and lemon to make a dressing. Taste and add salt and pepper to taste.
Once the potatoes are cool enough to handle, cut the potatoes in half and place all in a large mixing bowl with the celery, red onion and capers.
Pour the dressing over the potatoes and gently mix until everything is combined.
Transfer to a serving bowl, garnish with chopped fresh herbs and enjoy.

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