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Epic potato salad recipe

101 ratings

This BBQ side classic is made even tastier with the addition of seasonal asparagus, peas and peppery watercress or rocket. A scattering of lighter Greek salad cheese finishes your dish off with salty nuggets that take it to the next level. See method

Serves 4
15 mins to prepare and 45 mins to cook
301 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

1.2kg new potatoes, scrubbed
1 tbsp olive oil
240g pack radishes, trimmed and halved
1 large red onion, very finely sliced
250g bunch asparagus, woody ends trimmed
120g frozen peas
½ large cucumber, peeled in stripes, halved lengthways, seeds scooped out, then sliced
30g watercress or rocket
10g fresh soft herb leaves (such as parsley, mint or dill), chopped
100g lighter Greek salad cheese, crumbled

For the dressing

½ tsp mustard seeds
1 large garlic clove, crushed
½ tsp Dijon mustard
3 tbsp extra-virgin olive oil
1 tbsp cider vinegar

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
1255kj
301kcal 15%
Fat
17g 25%
Saturates
4g 18%
Sugars
8g 9%
Salt
0.6g 10%

of the reference intake
Carbohydrate 27.3g Protein 11g Fibre 5.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a large pan of salted water, bring to the boil, then simmer for 20 mins. Drain and leave to steam-dry for 2 mins in the colander. Put them in a roasting tin with 1 tbsp oil, season, then crush slightly with the back of a fork. Roast for 10 mins. Add the radishes, toss in the oil and roast for a further 15 mins until golden and crisp.
Meanwhile, toast the mustard seeds in a frying pan for 2 mins. Remove from the heat and tip into a large bowl with the other dressing ingredients.
Halve or quarter the potatoes, then reserve 550g potatoes and 75g radishes for the Potato hash recipe. Add the remaining potatoes and radishes to the dressing bowl, stirring to coat well; set aside to cool.
Put the onion in a bowl, pour over just-boiled water, set aside for 5 mins, then drain and rinse under cold running water. Boil the asparagus and peas for 2-3 mins. Drain and refresh under cold water, then halve the asparagus spears lengthways.
Add the onion, asparagus, peas, cucumber, watercress or rocket and herbs to the potatoes. Toss to coat everything in the dressing. Spoon onto a large serving dish and arrange the crumbled cheese on top.

See more Potato salad recipes