Summer Herb Potato Salad

The dressing for this potato salad would be equally delicious (and healthy) with steamed green vegetables, or with some white fish or grilled chicken... Is very quick and easy to make, but tastes very luxurious.


  • Potatoes
  • Chives
  • Parsley
  • Dill
  • Oregano
  • Rocket
  • Chervil
  • Mint
  • Olive Oil
  • Dijon Mustard
  • Lemon
  • 1 Clove Garlic
  • Salt & Pepper

Scrub the Potatoes and chop them into Potato Salad sized chunks… Put them in salted water and on the hob to boil for 10 minutes or so, until they are just cooked (don’t overcook them…).  I used New Potatoes here, but any kind will do

While the Potatoes are cooking, prepare the Dressing…  Wash lots of fresh Herbs.  I used a mixture of Chives, Parsley, Chervil, Dill, Mint and Rocket (about 5 big handfuls) – but you can use whatever combination appeals.  Chop the Herbs a little…

In a bowl large enough for all the Potatoes, whisk up a really big drizzle of Extra Virgin Olive Oil, the juice of half a Lemon, a clove of crushed Garlic and 2 teaspoons of Dijon Mustard.  Taste the dressing and season with Salt and Pepper, and more Oil, Citrus or Dijon if you think it needs it.  When you’re happy with the dressing, add most of the fresh Herbs

As soon as the Potatoes are cooked; drain them carefully and immediately add to the bowl with the dressing in.  Toss the Potatoes to evenly coat them in the herby dressing, and taste to season again…

This healthy Potato Salad is excellent hot, warm or cold the next day, with the remaining herbs stirred in at the last moment (to give it a bit more green colour)

It is delicious served with BBQs, with steaks, chicken, fish or something vegetarian like Piedmont Peppers… A crisp green salad is good too; or some sliced tomatoes

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