Delia Smith’s Potato Salad is made with new potatoes, fresh mint, lemon juice, garlic, rock salt, grain mustard, extra virgin olive oil, and fresh chives. This tasty Potato Salad recipe creates a delicious side dish that takes about 30 minutes to prepare and can serve up to 6 people.
Delia Smith Potato Salad Ingredients
- 2 lb (900 g) new potatoes (as small as possible), skins on, washed
- 2 sprigs fresh mint
- Salt (to taste)
For the lemon and chive vinaigrette dressing:
- 4 tablespoons lemon juice
- Grated zest of 1 lemon
- 1 clove garlic
- 1 level teaspoon rock salt
- 1 heaped teaspoon grain mustard
- 4 tablespoons extra virgin olive oil
- Freshly milled black pepper (to taste)
To garnish:
- 2 level tablespoons snipped fresh chives
- 6 spring onions, trimmed and chopped small
How To Make Delia Smith Potato Salad
- Cook the Potatoes: Place the potatoes in a saucepan with enough boiling water to cover them. Add the mint and some salt. Simmer for about 15-20 minutes.
- Make the Vinaigrette: Using a pestle and mortar, crush the garlic and rock salt into a paste. Gradually whisk in the lemon juice, lemon zest, grain mustard, and olive oil. Season with freshly milled black pepper.
- Combine and Serve: When the potatoes are cooked, drain them and transfer them to a serving bowl. Pour the vinaigrette over the hot potatoes and toss to coat. Scatter the chopped chives and spring onions on top before serving.
Recipe Tips
- Use small new potatoes to ensure they cook evenly and absorb the vinaigrette better.
- Add the vinaigrette while the potatoes are still hot to help the flavors absorb more deeply.
- Crush the garlic and rock salt into a paste to ensure the vinaigrette has a smooth, even flavor.
- Adjust the seasoning to taste after mixing the vinaigrette with the potatoes, as flavors can develop as they sit.
- Serve the salad at room temperature or slightly chilled for the best taste and texture.
What To Serve With Potato Salad?
This tasty Potato Salad pairs well with grilled chicken, steak, burgers, or sausages. It can also be served alongside roasted vegetables, baked fish, or a fresh green salad for a delicious dinner.
How To Store Leftovers Potato Salad?
- Refrigerate: Let the leftover Potato Salad cool to room temperature before storing. Place it in an airtight container and refrigerate. It will stay fresh for up to 3 days.
- Freeze: This Potato Salad is not recommended for freezing as the texture of the potatoes and dressing may change after thawing.
Delia Smith Potato Salad Nutrition Facts
Serving Size: 1 serving (about 1 cup)
- Calories: 145
- Total Fat: 9g
- Saturated Fat: 1.3g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 200mg
- Total Carbohydrate: 14g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 2g
Try More Delia Smith Recipes:
- Delia Smith Quiche Lorraine
- Delia Brussel Sprout Soup
- Delia Smith Ginger Biscuits
- Delia Smith Chocolate Mousse
Delia Smith Potato Salad
Description
Delia Smith’s Potato Salad is made with new potatoes, fresh mint, lemon juice, garlic, rock salt, grain mustard, extra virgin olive oil, and fresh chives. This tasty Potato Salad recipe creates a delicious side dish that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
For the lemon and chive vinaigrette dressing:
To garnish:
Instructions
- Cook the Potatoes: Place the potatoes in a saucepan with enough boiling water to cover them. Add the mint and some salt. Simmer for about 15-20 minutes.
- Make the Vinaigrette: Using a pestle and mortar, crush the garlic and rock salt into a paste. Gradually whisk in the lemon juice, lemon zest, grain mustard, and olive oil. Season with freshly milled black pepper.
- Combine and Serve: When the potatoes are cooked, drain them and transfer them to a serving bowl. Pour the vinaigrette over the hot potatoes and toss to coat. Scatter the chopped chives and spring onions on top before serving.
Notes
- Use small new potatoes to ensure they cook evenly and absorb the vinaigrette better.
- Add the vinaigrette while the potatoes are still hot to help the flavors absorb more deeply.
- Crush the garlic and rock salt into a paste to ensure the vinaigrette has a smooth, even flavor.
- Adjust the seasoning to taste after mixing the vinaigrette with the potatoes, as flavors can develop as they sit.
- Serve the salad at room temperature or slightly chilled for the best taste and texture.