Anne Morgan This fresh Delia Smith Potato Salad Recipe eschews heavy mayonnaise for a vibrant lemon and chive vinaigrette that soaks into the hot new potatoes. Crushing garlic into rock salt creates a punchy paste that infuses every bite with intense flavor, making this the ultimate light, zesty side dish for summer barbecues.
Delia Smith Potato Salad Ingredients
The Potatoes:
- 2 lb (900 g) New Potatoes: As small as possible, skins left on. Their waxy texture holds together perfectly when boiled.
- 2 sprigs Fresh Mint: Added to the boiling water to infuse the potatoes with a subtle herbal aroma.
- Salt: For the water.
The Lemon & Chive Vinaigrette:
- 1 clove Garlic: Peeled.
- 1 level teaspoon Rock Salt: Acts as an abrasive to turn the garlic into a puree.
- 1 heaped teaspoon Grain Mustard: Adds texture and a mild, tangy heat.
- 4 tablespoons Lemon Juice & Zest of 1 Lemon: Provides a double-hit of citrus brightness.
- 4 tablespoons Extra Virgin Olive Oil: Use a high-quality oil for the best flavor.
- Freshly Milled Black Pepper: To taste.
The Garnish:
- 2 level tablespoons Fresh Chives: Snipped.
- 6 Spring Onions: Trimmed and chopped small for a fresh crunch.
How To Make Delia Smith Potato Salad
- Boil the Potatoes: Place the washed new potatoes in a saucepan. Pour in just enough boiling water to cover them. Add the fresh mint sprigs and a generous pinch of salt. Simmer gently for 15–20 minutes until the potatoes are tender when pierced with a knife.
- Make the Garlic Paste: While the potatoes cook, place the garlic clove and rock salt into a pestle and mortar. Crush them together vigorously until they form a smooth, creamy paste. This technique eliminates raw garlic chunks and melds the flavors.
- Whisk the Vinaigrette: To the garlic paste, add the grain mustard, lemon juice, lemon zest, and black pepper. Gradually whisk in the extra virgin olive oil until the dressing is emulsified and glossy.
- Drain and Dress: When the potatoes are cooked, drain them well in a colander. Discard the boiled mint sprigs. Transfer the steaming hot potatoes immediately to a serving bowl.
- Toss Hot: Pour the vinaigrette over the potatoes while they are still hot. This is the secret to flavor absorption; the heat opens the potato pores to drink in the dressing. Toss thoroughly to coat.
- Finish: Scatter the chopped spring onions and snipped chives over the salad. Toss lightly again and serve warm or at room temperature.
Recipe Tips
- The Garlic Hack: If you don’t have a pestle and mortar, you can crush the garlic with the flat blade of a knife and the salt on a cutting board. The salt acts as sandpaper to break down the garlic fibers.
- Skin On: Keep the skins on the new potatoes. They add texture, nutrition, and keep the potato from falling apart during the tossing phase.
- Hot vs. Cold: Always dress potatoes hot. If you dress them cold, the oil sits on the surface and feels greasy. Dressing them hot makes them succulent.
- Scraping Potatoes: If your new potatoes have very flaky, papery skins, you can gently scrape them before boiling, but don’t peel them completely.
What To Serve With Potato Salad
- Poached Salmon: The lemon dressing pairs exquisitely with cold or warm salmon.
- Grilled Chicken: A lighter alternative to creamy potato salad for a BBQ.
- Quiche: Serve alongside a slice of quiche Lorraine for a classic lunch.
- Lamb Chops: The mint and lemon notes complement lamb perfectly.
How To Store Potato Salad
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The oil may solidify in the fridge, so let it come to room temperature before serving.
- Refresh: If the salad looks dry the next day (because the potatoes drank the dressing), drizzle with a tiny bit more olive oil and lemon juice.
- Freeze: Do not freeze potato salad. The texture of the potatoes becomes mealy and waterlogged upon thawing.
Delia Smith Potato Salad Nutrition Facts
- Calories: 220 kcal
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
Nutrition information is estimated per serving.
FAQs
Can I use vinegar instead of lemon?
Yes, white wine vinegar or cider vinegar works well, but you will lose the zestiness. If using vinegar, start with 2 tablespoons and taste as you go.
Why use grain mustard?
Grain mustard (wholegrain) is milder than English mustard and adds little popping seeds for texture. If you only have Dijon, use half the amount as it is stronger.
Can I add mayo?
This recipe is designed as a vinaigrette salad. Adding mayo to the hot potatoes would cause it to split and become oily. If you want creamy salad, wait until the potatoes are completely cold before adding mayonnaise.
Try More Recipes:
Delia Smith Potato Salad Recipe
Course: SaladsCuisine: BritishDifficulty: Easy6
servings15
minutes20
minutes220
kcalA zesty, mayo-free potato salad dressed hot in a lemon-garlic vinaigrette with fresh chives and spring onions.
Ingredients
2 lb small new potatoes
2 sprigs mint
6 spring onions, chopped
2 tbsp chives, snipped
Dressing: 4 tbsp olive oil, 4 tbsp lemon juice, zest of 1 lemon, 1 clove garlic, 1 tsp rock salt, 1 tsp grain mustard
Directions
- Boil potatoes with mint and salt until tender (15-20 mins).
- Crush garlic and rock salt to a paste in a mortar.
- Whisk in mustard, lemon juice, zest, pepper, and oil.
- Drain potatoes; transfer to bowl.
- Pour dressing over hot potatoes and toss.
- Stir in spring onions and chives.
- Serve warm.
Notes
- Dressing hot potatoes ensures they absorb the flavor.
- Crushing garlic with salt prevents raw, biting chunks.
- Use the smallest potatoes possible to avoid cutting them.
- Perfect for outdoor picnics as it won’t spoil like mayo.
