Herby Crushed New Potato Salad
By OcadoLife
Published on 02 March 2022
Who said potato salad was for summer barbecues? Not us. This one goes well with all sorts of winter dishes, and is delicious when eaten warm. Not only that, but dressing the potatoes while they’re warm helps them absorb the flavours. The mustard and lemon mayo contains a welcome blast of sunshine, whatever the season. And the spring onions, parsley, dill and chives give the dish a lively freshness. Warm or cold, this is an absolute winner of a side dish. Goes well with barbecued or grilled meats, and those of a more vegetarian disposition can enjoy it with a bean salad.Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 750 g of new potatoes
- 3 tbsp of mayonnaise
- 3 tbsp of extra virgin olive oil
- 2 tsp of wholegrain mustard
- 1 lemon, zest and juice
- 0.5 tsp of salt
- 1 small bunch of spring onions, white and light green parts finely sliced
- 1 small bunch of flat-leaf parsley, leaves chopped, stalks finely chopped
- 1 small bunch of dill, leaves chopped, stalks finely chopped
- 1 small bunch of chives, chopped
Method
Step 1
Bring a large pan of well-salted water to the boil. Add the potatoes and boil for 12-15 mins until tender throughout.Step 2
Meanwhile, whisk together the mayonnaise, oil, mustard, lemon zest and juice. Season with the salt and a generous grind of pepper. Set aside.Step 3
Drain the cooked potatoes, then return to the pan and crush gently with a masher while still warm, to break them open and create craggy edges. Stir in the mustard mayo, spring onions and herbs. Transfer to a platter and serve.