Potato salad

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At the farmers’ market this week I stumbled across some great new potatoes, the kind with the red skin. If I knew what they were called I would tell you!

Anyway, my trip to the market coincided with some great spring weather so my instincts told me it was time for a potato salad.

I tried a new combo and it worked so well I felt obliged to share it with you. Go the distance with this one.. it’s worth it.


  • A load of new potatoes
  • 300 ml olive oil or ground nut oil (or a combo of the two)
  • 1 egg yolk
  • 1 tsp dijon mustard
  • About a tablespoon of lemon juice
  • A handful of chives (chopped)
  • A handful of parsley (chopped)
  • If you like, other herbs of your choice (chopped)
  • Salt


  • Large pan
  • Mixing bowl
  • Whisk


  1. Throw the potatoes (whole, unpeeled) into cold, heavily salted water and bring to a boil.
  2. Boil for around 15 minutes or until a knife passes through with just a hint of resistance.
  3. Meanwhile, make the mayo.
  4. Using a fork, combine the mustard, egg yolk and a good pinch of salt.
  5. Slowly drizzle the oil into the mixture, whisking as you go.
  6. After you have used around half the oil, add a splash of lemon juice (around a tablespoon or slightly less).
  7. Keep whisking as you add the rest of the oil.
  8. Taste, and add more seasoning (including pepper if you like) to get it just how you like it.
  9. Drain the potatoes and let them cool.
  10. Once cooled, cut into nice, bite-size chunks. Leave the skin on… it’s good for you!
  11. Add some mayo and work it with your hands (yes, you get messy, but it’s better than a utensil because you won’t break the potatoes as easily).
  12. Add the chives and parsley and transfer to a serving dish.
  13. Sprinkle with some extra herbs, just for show.
Re: Potato salad

Yum. The mayo was light and smooth. The lemon flavour edged through at the finish. Perfect for a Spring/Summer evening dinner.

Re: Potato salad

This looks delish! What would you recommend serving this with?

Re: Potato salad

We had a big bowl of this to go with meat we were taking off the grill along with a hefty green salad. But I reckon this would work with just about anything!

Re: Potato salad

The potatoes are called “new potatoes.” They are potatoes that are harvested early and sold as “new potatoes.” Because they have been harvested early the sugar has not had time to convert into starch which gives them their “new” or light flavor — perfect for potato salad.

Also, many varieties can be “new” potatoes. Not just the small red ones you show in the picture.

Re: Potato salad