Fresh Potato Salad

Lunch | French

Prep time: 10 min Cook time: 15 min Servings: 4

This is what I would call a french style potato salad. My gripe with your standard potato salad is that they’re really heavy on the mayo. This version used seeded mustard, olive oil, vinegar and lemon juice to coat the potatoes and add a nice clean flavour to this side dish. There's no mayonnaise in this recipe!

It’s a great potato recipe to make when you’re cooking up a big meal for friends and family, and want to add some carbs to the table. It’s really easy to prep and cook, giving you time to focus on the other dishes you're serving. I make this dish to go with a big cut of beef like roast beef, slow roast lamb leg or smoked oyster blade.

With this salad, you want to think about the fresh herbs that will brighten up the dish. I’ve used spring onions and dill but you could use parsley, mint or chives. You could also add crispy bacon, capers, or chopped pickles.

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.

Equipment

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

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

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.

Ingredients

Directions

Recipe notes