Sunshine Potato Salad

Sunshine Potato Salad

Quick & easy to prepare, this vibrant potato salad will be a popular addition to any shared feast.

Who says you don’t make friends with salad ?



Boil the potatoes in a pot of rapidly boiling, generously salted water until fork tender but still with a little bite. Drain well & allow to steam dry in the colander to ensure that you don’t end up with a soggy salad.

Combine the mayo, mustard, apple cider vinegar, EVOO, a pinch of salt & some freshly cracked pepper in a large bowl & whisk until well combined. Add the quickly pickled red onions, caperberries & parsley, give a quick mix & then add the slightly cooled potatoes. Using a large serving spoon mix very gently until all the potatoes are coated in the vibrant dressing. 

Transfer the salad to a serving bowl, sprinkle the sunflower sprouts around the edge of the salad & top with the extra caperberries & parsley. 

Best served that day, however will keep for up to 2 days in the fridge. 


Recipe & Image by Jessica Bull @jessicaelisebull