Fresh Potato Salad

Jump to Recipe

Fresh Potato Salad

Ingredient Notes

Baby potatoes:

Baby potatoes have a waxy, firm flesh that holds together well under dressing and tossing. A floury variety like a Sebago would break down too easily once you start mixing. If you can’t find baby potatoes, any small waxy variety works. Just halve or quarter them into similar-sized pieces so they cook evenly.

Seeded mustard:

The seeded mustard adds flavour and acts as an emulsifier, binding the oil and vinegar together so the dressing stays cohesive when you shake it. Whole-grain Dijon is a good substitute if you want a slightly more refined flavour. Avoid smooth yellow mustard as it gives a harsher, more pungent result.

Extra virgin olive oil:

I use extra virgin olive oil in this dish as it adds so much to the flavour, so you want to use the best one you have. A light, grassy oil suits this dish better than a heavy or intensely peppery one, which can overpower the lemon and vinegar in the dressing.

Ingredients

1kg baby potatoes, halved
2 spring onions, finely sliced
2 sprigs dill, leaves picked
1 tbsp red wine vinegar
2 tbsp seeded mustard
1 tbsp extra virgin olive oil
juice of 1 lemon juice
sea salt and cracked pepper, to season

Equipment

Chopping board
Chef’s knife
Large saucepan
Colander
Large bowl
Screw-top jar

Directions

Place potatoes in a saucepan of cold salted water and bring to a boil over high heat.
Boil for 8-10 minutes, until just tender, then drain and set aside to cool to room temperature.
Transfer potatoes to a large bowl with spring onions and dill.
Combine vinegar, mustard, oil, lemon juice and salt and pepper in a screw top jar.
Shake until dressing is emulsified, then drizzle over potatoes. Toss well to combine and serve.

Notes

Chef Tips

Boil potatoes until just tender

For this salad, you want these potatoes to be cooked and just tender, not soft and falling apart. As you mix the dressing and herbs through, the potatoes need to hold their shape otherwise you’ll end up with a very messy potato salad.

Potatoes should be room temp

You want to time the cooking of the potatoes, so that they’ve cooled slightly and are room temp before adding the dressing. I also think they are best served at room temperature as well. Cold is fine but room temp is ideal.

Storage

Store in an airtight container in the fridge for up to 3 days. Take it out of the fridge 15 minutes before serving to bring it back to room temperature.

FAQs

Can I make this potato salad ahead of time?

Yes, just keep the dressing separate until you’re ready to serve. The flavours actually get better after a bit of time.

Can I use a different type of potato?

Definitely. Waxy potatoes like Dutch creams, Kipflers or red potatoes work well, they hold their shape and soak up dressing nicely.

Is this potato salad vegan?

Yep, it’s totally plant-based as written, no mayo, no dairy, no eggs.

Can I add extras to this salad?

Absolutely. Try crispy bacon, capers, or chopped pickles for more bite.

Fresh Potato Salad

Fresh Potato Salad

Ingredient Notes

Ingredients

Equipment

Directions

Notes

FAQs