Zesty New Potato Salad with Spring Onion and Chive

Skill level
Preparation Time
10 minutes
Cooking Time
25 minutes
Serves 4-6

A deliciously light potato salad that would complement a fish or chicken dish perfectly with just the right amount of zingy flavour.


  • 750g New/Baby potatoes
  • 4 sprigs fresh mint
  • 1 tsp coarse rock salt
  • 1 garlic clove, peeled
  • 4 tbsp lemon juice
  • Grated zest of 1 lemon
  • 1 teaspoon wholegrain mustard
  • 4 tbsp olive oil
  • 2 tablespoons fresh chives, finely chopped
  • 6 spring onions, trimmed and finely chopped


  1. 1Wash the potatoes then steam or gently simmer for around 20 minutes until cooked through, adding the mint 5 minutes before the end.
  2. 2In a pestle and mortar (just use a bowl and spoon if you don’t have these), crush together the garlic and rock salt until they form a paste.
  3. 3Add in the lemon juice and zest, mustard and oil and whisk these ingredients together.
  4. 4Once the potatoes are cooked and tender, drain and transfer to a serving bowl.
  5. 5Pour over the dressing while the potatoes are still hot, tossing all the ingredients together until the potatoes are coated
  6. 6Scatter the chives and spring onions over the top, and season with salt and pepper if required