Simple potato salad recipe
 An easy potato salad recipe that mixes mayonnaise with lemon juice to brighten it up. If you want to take it up a notch, stir in freshly chopped herbs and some capers or pickles (see recipe tip) at the end. If you use vegan mayonnaise and maple syrup this recipe is suitable for vegans. 500g/1lb 2oz new potatoes/salad potatoes½ lemon, juice only (alternatively use ½ tbsp white wine vinegar or cider vinegar)2 tbsp olive oil (extra virgin if possible)1 tsp runny honey or maple syrup2 spring onions, trimmed and finely sliced (some green tops reserved for garnish)2 tbsp mayonnaise (any sort)1 tsp wholegrain mustard or other mild mustard (optional)1–2 tbsp finely chopped soft herbs, such as parsley, mint or dill (optional)salt and freshly ground black pepper 500g/1lb 2oz new potatoes/salad potatoes ½ lemon, juice only (alternatively use ½ tbsp white wine vinegar or cider vinegar) 2 tbsp olive oil (extra virgin if possible) 1 tsp runny honey or maple syrup 2 spring onions, trimmed and finely sliced (some green tops reserved for garnish) 2 tbsp mayonnaise (any sort) 1 tsp wholegrain mustard or other mild mustard (optional) 1–2 tbsp finely chopped soft herbs, such as parsley, mint or dill (optional) salt and freshly ground black pepper Method Boil or steam the potatoes in salted water for 15–20 minutes, or until tender.Meanwhile, mix lemon juice, oil and honey in a serving bowl. Add the chopped spring onions.Once cooked, cut the still-warm potatoes into halves or quarters, depending on size. (If you prefer peeled potatoes in your potato salad you can remove the skins at this stage.) Add to the bowl with the lemon juice mixture and stir through. Set aside to let the potatoes cool completely.Once the potatoes are cold, stir in the mayonnaise, mustard and herbs (if using).Season to taste with salt and pepper and serve garnished with the reserved spring onion tops. Keep in the fridge until ready to serve. Boil or steam the potatoes in salted water for 15–20 minutes, or until tender. Boil or steam the potatoes in salted water for 15–20 minutes, or until tender. Meanwhile, mix lemon juice, oil and honey in a serving bowl. Add the chopped spring onions. Meanwhile, mix lemon juice, oil and honey in a serving bowl. Add the chopped spring onions. Once cooked, cut the still-warm potatoes into halves or quarters, depending on size. (If you prefer peeled potatoes in your potato salad you can remove the skins at this stage.) Add to the bowl with the lemon juice mixture and stir through. Set aside to let the potatoes cool completely. Once cooked, cut the still-warm potatoes into halves or quarters, depending on size. (If you prefer peeled potatoes in your potato salad you can remove the skins at this stage.) Add to the bowl with the lemon juice mixture and stir through. Set aside to let the potatoes cool completely. Once the potatoes are cold, stir in the mayonnaise, mustard and herbs (if using). Once the potatoes are cold, stir in the mayonnaise, mustard and herbs (if using). Season to taste with salt and pepper and serve garnished with the reserved spring onion tops. Keep in the fridge until ready to serve. Season to taste with salt and pepper and serve garnished with the reserved spring onion tops. Keep in the fridge until ready to serve. Recipe tips Stirring the still-warm potatoes into the dressing helps them take on flavour as well as softening any harsher flavours from the spring onions. If you want to cook the potatoes in advance you can just mix everything together with the cold potatoes. This is also lovely with a teaspoon of chopped capers, gherkins or cornichons mixed through. To lighten the dressing, you can use reduced fat mayonnaise or swap half the mayonnaise for natural yoghurt. We've used spring onions for ease, but half a small red onion also works well when finely chopped.