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Ultimate new potato salad recipe

35 ratings

The perfect salad potato, Jersey Royals hold their shape well when cooked, are bite-sized and taste great hot or cold. Mix them up with a light vinaigrette, fresh greens and soft-boiled eggs for the perfect summer potato salad. See method

Serves 4
20 mins to prepare and 20 mins to cook
350 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

6 tbsp cider vinegar
1 tbsp caster sugar
½ tsp salt
1 small red onion, finely sliced
750g new potatoes, scrubbed
2 tsp Dijon mustard
3 tbsp extra-virgin olive oil
15g chopped fresh mixed herbs (such as chives, dill and parsley)
50g soured cream
3 eggs
100g green beans, topped and halved
½ cucumber, quartered lengthways and sliced
4 cornichons, chopped
2 Little Gem lettuces, quartered

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1465kj
350kcal 18%
Fat
19g 28%
Saturates
5g 24%
Sugars
7g 7%
Salt
0.9g 15%

of the reference intake
Carbohydrate 34.9g Protein 11.6g Fibre 5g

Method

Mix the vinegar, sugar and salt in a bowl. Add the red onion and set aside for at least 20 mins, stirring occasionally and pressing down into the pickling liquid.
In a large saucepan, boil the potatoes for 20 mins or until tender. Drain well, steam-dry for 2 mins, then halve.
In a large bowl, whisk the mustard with 2 tbsp vinegar from the onions and the oil until emulsified; season. Add the potatoes and stir to coat. Set aside for 5 mins to absorb the flavours, then stir in the herbs and soured cream.
Boil the eggs for 8 mins, adding the green beans for the final 3 mins. Drain, run under cold water (to stop the cooking process), then peel the eggs and quarter.
Add half the pickled onion (discarding the vinegar) to the potatoes along with the beans, cucumber, cornichons and quartered Little Gems. Gently mix together, then spoon onto a serving platter and top with the eggs and remaining onion.

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