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Zesty New Potato Salad

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

This recipe was created by Branston NPD team.



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10 minutes

cooking time


25 minutes



Serves 6


  • 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


Wash the potatoes then steam or gently simmer for around 20 minutes until cooked through, adding the mint 5 minutes before the end.
In 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.
Add in the lemon juice and zest, mustard and oil and whisk these ingredients together.
Once the potatoes are cooked and tender, drain and transfer to a serving bowl.
Pour over the dressing while the potatoes are still hot, tossing all the ingredients together until the potatoes are coated
Scatter the chives and spring onions over the top, and season with salt and pepper if required

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