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800g small new potatoes

1 tbsp small capers (optional)

2 tbsp cornichons, finely chopped (optional)

3 tbsp mayonnaise, or to taste

3 tbsp extra-virgin olive oil

1 tbsp white wine vinegar

small handful parsley leaves, roughly chopped



Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool. Cut the potatoes into chunks, then throw into a bowl with the capers and cornichons, if using.

Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Recipe adapted from: Good Food

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