Potato Salad
This warm new potato salad recipe is great for serving as part of a summer buffet or as a quick and easy side dish. It has a light vinaigrette dressing but if you prefer a creamy one replace the oil and vinegar with 6 tbsp soured cream, mayonnaise or crème friache. Choose firm waxy salad potatoes with papery-thin skins such as Charlotte or Jersey Royals (if in season). This recipe serves 4 people and will take only 25 mins to make. Once you’ve perfected this classic potato salad recipe you’ll be making it time and time again.
Potato Salad
Ingredients
- 1 kg salad potatoes scraped
- 4 tbsp light olive oil
- 2 tbsp cider vinegar
- 1 tsp Dijon mustard
- Pinch of caster sugar
- Salt and freshly ground black pepper
- 1 small red onion peeled and very finely diced
- 2 tbsp fresh snipped chives
- Few sprigs fresh tarragon
Instructions
- Boil the potatoes in a large pan of lightly salted water for 10-12 mins until just tender. Drain well and leave to cool for 5 mins.
- Place the oil, vinegar, mustard and sugar in a large serving bowl and whisk together until thoroughly blended. Season with salt and freshly ground black pepper.
- Slice the warm potatoes and toss in the dressing with the red onion. Scatter over the snipped chives and tarragon and serve warm or cold.
Notes
Leave the skins on the potatoes for more flavour and fibre, just lightly scrub before boiling to remove any dirt.
