If you came for a potato salad made with mayonnaise, this is not the recipe for you. This mustard and herb potato salad was inspired by a Swedish friend of mine who made this for a summer picnic and changed my entire perception of what potato salad could be. I will never go back to the classic mayonnaise potato salad because this is just so fresh, flavourful, creamy and herby. This mustard and herb potato salad is made with loads of dill and parsley, strong mustard and an entire lemon for acidity. The onions give it a crunch and sharpness that is offset by the creaminess of the dressing and brings a perfect balance of flavour and texture.
YIELD — 4-6 servings
Ingredients
- 1 kg small, waxy potatoes cut in half, with the skins on
- Kosher salt
- 3 tablespoons olive oil
- 1/2 red onion, cut into small cubes
- Freshly ground black pepper
- Juice of 1 lemon
- 1 teaspoon honey
- 1 tablespoon whole-grain mustard
- 20g parsley, coarsely chopped
- 15g dill, coarsely chopped
Directions
- 1. Boil the potatoes in lightly salted water until soft, but not yet falling apart, about 15 minutes. Drain and let it cool.
- 2. While the potatoes are boiling, prepare the dressing by adding the olive oil, lemon juice, honey and mustard. Add salt and pepper to taste.
- 3. Toss the warm potatoes with the dressing and chopped parsley, dill and onions. Add more olive oil if the potatoes are too dry. Add more lemon juice if it’s not acidic enough. Serve, warm or at room temperature.
Notes
This salad is the perfect accompaniment to make alongside this chicken curry recipe.
