Warm potato salad

Cook: 5 mins - 10 mins

Easy

Serves 4
A classic potato salad to serve as a side, or as part of a buffet

Nutrition and extra info

Nutrition: per serving

  • kcal219
  • fat14g
  • saturates2g
  • carbs21g
  • sugars0g
  • fibre2g
  • protein3g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g pack baby new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tbsp Dijon mustard
  • finely grated zest and juice unwaxed ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 tbsp extra-virgin olive oil
  • 3 tbsp chopped flat-leaf parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 spring onion, thinly sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  1. Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.

  2. Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

MayTheAmazing's picture

Great recipe. I didn't have mustard, so I used yougurt instead. Still turned out delecious.

anaval's picture
5

Great!
Few changes I made: Cilantro instead of parsley, and butter instead of olive oil. It is fantastic!

lizleicester's picture
5

Really delicious way of cooking new Cornish potatoes. Keeps the flavour of the ingredients very fresh and tasty.

bettiboop123's picture
5

Fantastic recipe! Only had French Mustard and it tasted brilliant. Will definitely cook again.

lamiaceae's picture
5

Simple and tasty

Ladybirdie's picture
4

Very nice! I served this with hot smoked salmon which went really well with the lemony dressing. The kids loved it.

jackiecranmer's picture
5

Really lovely dressing! served this with garlic studded swordfish, well be doing this again for sure!

jenniferv's picture
5

This recipe was brilliant, really made the potatoes a wee bit special - I served them with the Roast Chicken stuffed with cous cous, apricots and pine nuts at a dinner party for 9 girls. It was ideal as I was able to make up the dressing in advance and have it sitting, then when the potatoes were ready it was poured over, tossed and ready to serve in a warm bowl, saving me having to be away from the table too long.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…