Simple potato salad

Simple potato salad
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

This easy potato salad recipe is the go-to for any picnic, buffet or barbecue. The zesty lemon really lifts it, but if you want to take it up another notch, stir in fresh herbs and some capers or pickles at the end.

If you use vegan mayonnaise and maple syrup this recipe is suitable for vegans.

By Deborah Reddihough

Shopping list

Ingredients

  • 500g/1lb 2oz new potatoes/salad potatoes
  • ½ lemon, juice only (alternatively use ½ tbsp white wine vinegar or cider vinegar)
  • 2 tbsp olive oil (extra virgin if possible)
  • 1 tsp runny honey or maple syrup
  • 2 spring onions, trimmed and finely sliced (some green tops reserved for garnish)
  • 2 tbsp mayonnaise (any sort)
  • 1 tsp wholegrain mustard or other mild mustard (optional)
  • 1–2 tbsp finely chopped soft herbs, such as parsley, mint or dill (optional)
  • salt and freshly ground black pepper
Recipe tips

Method

  1. Boil or steam the potatoes in salted water for 15–20 minutes, or until tender.

  2. Meanwhile, mix lemon juice, oil and honey in a serving bowl. Add the chopped spring onions.

  3. Once cooked, cut the still-warm potatoes into halves or quarters, depending on size. (If you prefer peeled potatoes in your potato salad you can remove the skins at this stage.) Add to the bowl with the lemon juice mixture and stir through. Set aside to let the potatoes cool completely.

  4. Once the potatoes are cold, stir in the mayonnaise, mustard and herbs (if using).

  5. Season to taste with salt and pepper and serve garnished with the reserved spring onion tops. Keep in the fridge until ready to serve.

Recipe tips

Stirring the still-warm potatoes into the dressing helps them take on flavour as well as softening any harsher flavours from the spring onions. If you want to cook the potatoes in advance you can just mix everything together with the cold potatoes.

This is also lovely with a teaspoon of chopped capers, gherkins or cornichons mixed through.

To lighten the dressing, you can use reduced fat mayonnaise or swap half the mayonnaise for natural yoghurt.

We've used spring onions for ease, but half a small red onion also works well when finely chopped.

Any new or baby potatoes will work well, or go all out with buttery, nutty Pink Fir Apple potatoes, Anya, La Ratte or Jersey Royals.