Zingy New Potato Salad
|Small new potatoes||53 Ounce (1.5 Kilogram)|
|Red onion||1 Small|
|Capers in vinegar||2 Tablespoon (The Tiny 'Non Pareilles' Are Best, And Widely Available)|
|Sherry vinegar||2 Tablespoon|
|Olive oil||3 1⁄2 Fluid Ounce (100 Milliliter)|
1. If the potatoes are larger than mouthful sized, cut them into smaller chunks. Boil in salted water for about 15 mins, until just done. Meanwhile, halve the red onion, then slice it as thin as you can.
2. Whisk the vinegar and honey with 1 tsp salt until the salt dissolves, then whisk in the olive oil. Drain the potatoes, mix with the dressing, onion and capers. Leave to cool. Serve at room temperature.