Lisa's recipe share

Here is my husband, Ian, enjoying some Jamie Oliver's potato salad.

Jamie Oliver's Potato Salad

Boil a bunch of creamer potatoes (or young potatoes) until tender. Do this by adding the potatoes into boiling salted water instead of starting off in cold water. I like to really boil them so they are very tender, but not water logged.

While they are boiling, add the zest and juice of one lemon. Add olive oil to a ratio of 1:4 lemon to oil. Add salt and pepper and 3 tbsp of capers.

Add the cooked potatoes to the oil mixture and toss. Cut any bigger potatoes into smaller chunks. Cool the potatoes until about room temperature. Add fresh chopped dill and a couple big spoonfuls of horseradish. Mix and adjust to taste.

This potato salad goes well with everything, but is best suited to being served with salmon.

Sorry there are no true measurements, but that seems to be how cooking shows go these days. I have made it lots and each time it turns out very tastey, so exact amounts don't really affect the taste!! Good luck and enjoy!