Ultimate new potato salad recipe
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
- Gluten-free
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 1465kJ 350.0kcal
- Fat
- 19g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 7g
of the Reference intake
Carbohydrate 34.9gProtein 11.6gFibre 5.0g
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.
- See more Salad recipes
