You know the story, barbecue, lots of friends coming round and you want to spend time cooking on the coals and being a good host? This recipe is for you then. Easy to make and can be done in advance and kept in the fridge.
1kg new potatoes – diced into 1cm cubes, skin still on
1 small jar of mayonnaise (not all to be used)
10 chives – snipped into 5mm lengths
3 shallots – chopped finely
Boil potatoes until they can be pierced with a skewer but not too far so that they are fully cooked. With waxy potatoes we want to keep some of that texture. Drain into a colander and plunge into cold water to stop the cooking process. Put into a bowl and add the chives and shallot. Add 3-4 tablespoons of mayonnaise and gently stir to incorporate everything. Depending on how wet or dry you want the potato salad, add more mayonnaise. Season to taste. Clingfilm over top and into the fridge.