Recipes › Potato › Crushed New Potato Salad with Herb Dressing
Crushed New Potato Salad with Herb Dressing
Freshly dug new potatoes get a rough crush so their edges crisp up under the grill, then land in a bright, sharp dressing of capers, Dijon, and fresh herbs. This is the potato salad that converts people who think they don't like potato salad. Serve warm or at room temperature — it holds beautifully either way.
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Ingredients
- 800 g new potatoes, scrubbed
- 4 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 30 g capers, roughly choppedor use cornichons, finely sliced
- 20 g flat-leaf parsley, leaves and fine stems finely chopped
- 15 g fresh chives, finely snipped
- 4 spring onions, finely sliced
- 1 tsp fine sea salt
- 1 pinch black pepper, freshly ground
Contains: mustard, sulphites.
Method
- Put the potatoes in a large pan, cover generously with cold salted water and bring to the boil. Cook for 15 minutes or until a knife slides through without resistance.About 17 min
- While the potatoes cook, whisk together the olive oil, Dijon mustard and red wine vinegar in a large bowl. Stir in the capers, parsley, chives and spring onions. Season with salt and pepper and set aside.About 3 min
- Drain the potatoes and spread them on a large baking tray. Use the back of a fork or the flat of your hand to gently crush each potato so it splits and flattens slightly — you want rough, craggy edges, not mash.About 3 min
- Place the tray under a hot grill for 5 minutes until the edges of the potatoes catch and turn golden. Watch them — grills vary.About 5 min
- Tip the hot crushed potatoes straight into the bowl of dressing and toss gently to coat. Taste for seasoning and serve immediately, or leave to cool to room temperature.
Tips
- The potatoes absorb dressing much better when they go in hot — don't wait for them to cool.
- If your new potatoes are larger than a walnut, halve them before boiling so they cook evenly.
- Capers packed in brine work better here than those in salt — rinse salt-packed ones thoroughly first.
Ring the changes
- Add 100g of cooked green beans or blanched runner beans to the bowl for a more substantial salad.
- Stir through 2 tablespoons of tahini into the dressing for a nuttier, more filling version.
Keeping it
Store in an airtight container in the fridge for up to 2 days. Bring back to room temperature before serving — do not reheat or the herbs will turn.
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