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Epic potato salad recipe

Epic potato salad recipe

104 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Cook once, eat twice tip: Use leftovers from this recipe for our Potato hash with bacon and fried eggs recipe.

See more Potato salad recipes

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