Start with the potatoes
When in season, Jersey Royal potatoes are generally considered the cream of the crop and work beautifully in potato salads due to their sweet, nutty flavour and waxy texture. Other small waxy potatoes work just as well too, so look out for potatoes labeled ‘new’, ‘baby’ or ‘salad’ in store. There’s no need to peel, just give them a good scrub and halve or quarter any larger ones so that all of your spuds are roughly the same size. Boil for 15-20 minutes, until just tender when pierced with the tip of a knife, then drain and leave to cool.