Zesty New Potato Salad

A deliciously light potato salad that would complement a fish or chicken dish perfectly with just the right amount of zingy flavour.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

25 minutes

SERVES

Serves 6

Ingredients

750g New/Baby potatoes
4 sprigs fresh mint
1 tsp coarse rock salt
1 garlic clove, peeled
4 tbsp lemon juice
Grated zest of 1 lemon
1 teaspoon wholegrain mustard
4 tbsp olive oil
2 tablespoons fresh chives, finely chopped
6 spring onions, trimmed and finely chopped

Method

Wash the potatoes then steam or gently simmer for around 20 minutes until cooked through, adding the mint 5 minutes before the end.

In a pestle and mortar (just use a bowl and spoon if you don’t have these), crush together the garlic and rock salt until they form a paste.

Add in the lemon juice and zest, mustard and oil and whisk these ingredients together.

Once the potatoes are cooked and tender, drain and transfer to a serving bowl.

Pour over the dressing while the potatoes are still hot, tossing all the ingredients together until the potatoes are coated

Scatter the chives and spring onions over the top, and season with salt and pepper if required

You might also like...

Hasselback New potatoes in a Vodka BBQ Sauce

Tasty Hasselback New potatoes basted in a delicious vodka BBQ sauce for the ultimate summer dish.

Smashed New potato salad

Add a bit of texture and smoky taste to a summer classic with Seasonal Spuds' smashed New potato salad with smoky paprika.

Crushed New potatoes with chermoula dressing

Succulent crushed Cornish New potatoes with chermoula dressing for a Moroccan twist perfect for the summer.

Cornish New Potato and Mackerel Fish Cakes with Sun-dried Tomato Sauce & Sour Cream

These simple fish cakes are lightly coated in polenta for a crispy finish, and served with a rich sun-dried tomato sauce. They can be made with fresh or smoked mackerel - if using fresh, you’ll need to pan fry or grill first.