About the recipe This Summery Potato Salad is a great addition to a Bank Holiday barbeque or al fresco lunch. Dressing the potatoes while they’re still hot helps them to take on loads of flavour from the punchy ingredients like mustard and capers. It’s a tangy salad that is really forgiving – if you don’t have spring onions, a finely chopped shallot or two will work well, and you can use mix up the herbs depending on what’s available.
About the Recipe
Ingredients
- 1 kg Root Zero potatoes
- 1 bunch parsley, divided
- 2 bay leaves
- 1 unwaxed lemon
- 1 bunch spring onions, white and light green parts finely sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp capers in brine, drained and roughly chopped
- 1 tbsp wholegrain mustard
- 2 generous handfuls of fresh herbs (we like a mixture of dill, basil, chervil, chives and/or coriander)
- Flaky sea salt and freshly ground black pepper
Directions
- Quarter the potatoes then place in the basket of a steamer with 1 sprig of parsley and the bay leaves. Use a potato peeler to peel the skin from the lemon. Add the lemon skin to the potatoes and set the rest of the lemon aside for later. Steam the potatoes for 20 minutes, or until they’re completely tender and effortlessly pierced with a fork or a knife.
- While the potatoes are steaming, combine all but a tablespoon of the spring onions, 2 tablespoons of olive oil, capers and mustard in a large mixing bowl (large enough to hold the potatoes, too). Cut the peeled lemon in half and squeeze over the juice, then stir through a pinch of flaky salt.
- Remove the potatoes from the heat and lift out the bay leaves and parsley from the steamer and discard. Tip the potatoes into the bowl with the spring onion mixture and use the back of a small bowl or potato masher to roughly crush the spuds, just so the skins split (you want irregular edges and chunks, not a completely smooth mash). Stir the potatoes through the other ingredients to combine and set aside.
- Pick the leaves and tender stems from the mixed herbs, along with the remaining parsley. Wash the herbs and spin dry, then reserve a handful. Stir the rest of the herbs through the potatoes.
- Transfer the salad to a serving dish. Sprinkle over the reserved herbs and spring onions, a generous grind of black pepper and drizzle over the remaining oil. Any extra salad can be kept covered in the fridge for up to 3 days.