Perfect potato salad
Serves 4·Added 5 May 2026 by Tom Melhuish
SideSummer
Ingredients
| 600 | g | waxy potatoes |
| 1/2 | tsp | Dijon mustard |
| 1 | tbsp | red wine vinegar |
| 2 | tbsp | vegetable oil |
| 1 | tbsp | extra virgin olive oil |
| 115 | g | good mayonnaise |
| 1 | tbsp | wholegrain mustard |
| 3 | spring onions(thinly sliced) | |
| 2 | tbsp | capers and/or gherkins(chopped) |
| 2 | anchovies(finely chopped) | |
| 1 | small bunch | chives(finely chopped) |
| 1 | handful | parsley(finely chopped) |
| 1 | handful | mint(finely chopped) |
Method
1.Boil the potatoes in well salted water for about 15 minutes until tender. Meanwhile, whisk together the mustard and vinegar with a pinch of salt, then whisk in the oils. Cut the cooked potatoes into halves, or quarters if large and toss with the dressing, then leave to cool.
2.Stir the remaining ingredients into the mayonnaise, keeping back a pinch of each of the herbs for garnish, then, when the potatoes are cool, drain off any remaining vinaigrette and toss them into the mayonnaise.
3.Garnish with herbs and serve.
Recipe Notes
AI · may be inaccurate
Substitutions
- anchovies → capers or sea salt (vegetarian alternative)
- mayonnaise → vegan mayonnaise (vegan)
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