Anne Morgan This warm Delia Smith new potato salad is dressed with a lemon and chive vinaigrette while the potatoes are still steaming hot. It takes 35 minutes from start to finish, serves 4 to 6, and the garlic is crushed into rock salt to make a paste that carries the flavour right through every bite.
Delia’s recipe comes from her Summer Collection, and she is specific about one thing: the potato salad dressing goes on while the potatoes are hot. I skipped this step once and the difference was obvious, bland potatoes with the flavour sitting on top instead of soaked through.
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Why You Dress the Potatoes Hot
Cold potatoes have a sealed, waxy surface, but hot potatoes are open and porous. I noticed this the first time I made it: pour the vinaigrette over them straight from the pan and they absorb the garlic, mustard, and lemon right into the flesh.
This is what separates a good summer potato salad from a forgettable one. If you let the potatoes cool first, you end up with dressing sitting on the outside and bland starch underneath.
Warm Potato Salad Ingredients
The Potatoes:
- 900g (2 lb) new potatoes, as small as possible, skins left on
- 2 sprigs of fresh mint
- Salt for the boiling water
The Vinaigrette:
- 1 clove of garlic, peeled
- 1 level teaspoon of rock salt
- 1 heaped teaspoon of grain mustard
- 4 tablespoons of lemon juice, plus the zest of 1 lemon
- 4 tablespoons of extra virgin olive oil
- Freshly milled black pepper
To Finish:
- 2 level tablespoons of fresh chives, snipped
- 6 spring onions (scallions), trimmed and chopped small
How To Make Delia Smith Warm Potato Salad
- Boil the potatoes: Place the washed new potatoes in a saucepan with just enough boiling water to cover them. Add the mint sprigs and salt. Simmer for 15 to 20 minutes until tender when tested with a skewer.
- Make the garlic paste: While the potatoes cook, crush the garlic clove and rock salt together in a pestle and mortar until you have a smooth paste.
- Build the vinaigrette: Whisk the grain mustard, lemon juice, lemon zest, black pepper, and olive oil into the garlic paste.
- Dress while hot: Drain the potatoes well and discard the mint. Transfer them to a serving bowl and pour the vinaigrette over immediately while they are still hot.
- Add the herbs: Scatter the chopped spring onions and snipped chives over the top. Toss gently to coat and serve warm or at room temperature.
Common Mistakes With Potato Salad
The biggest mistake I see people make is dressing the potatoes cold. Delia is clear about this in her Summer Collection: cold potatoes sit in the dressing without absorbing anything, and the result is bland no matter how good your vinaigrette is.
The second is overcooking, because if the potatoes break apart the salad turns to mush. Test with a skewer at 15 minutes and drain the moment they give without crumbling.
What To Serve With Potato Salad
This lemon potato salad is lighter than a potato salad with mayonnaise, so it works best next to rich proteins. I serve it with poached salmon most often, and the lemon in the dressing picks up the fish without competing.
It also pairs well with grilled chicken, lamb chops, or a slice of quiche Lorraine for a lighter lunch. For a summer spread, I put this next to the coleslaw with one of Delia’s dressings on the side.
Can You Make This Ahead?
I make the vinaigrette up to a day ahead and keep it in a jar, but the potatoes need to be dressed hot so boil and dress them just before serving. The dressed salad keeps in the fridge for up to 2 days in an airtight container.
If the salad looks dry the next day, drizzle a little more olive oil and a squeeze of lemon over it. Do not freeze this because the potato texture goes mealy and waterlogged once thawed.
Nutrition Facts
- Calories: 220 kcal
- Fat: 10g
- Carbohydrates: 30g
- Fibre: 4g
- Protein: 4g
Nutrition is estimated per serving based on 6 servings.
Can I make this as a potato salad with mayonnaise?
This potato salad dressing is a vinaigrette, not mayonnaise. Adding mayo to hot potatoes causes it to split and turn oily. If you prefer a creamy version, boil and drain the potatoes as normal but let them cool completely first. Once cold, fold in 3 tablespoons of mayonnaise with a teaspoon of grain mustard, a squeeze of lemon juice, and the chopped chives. It works well for picnics where you need something that travels in a cool bag.
What is a great 1 ingredient upgrade for potato salad?
Grain mustard. Delia uses it in the vinaigrette and it adds both texture and a mild heat that lifts the whole salad. The little mustard seeds pop against the soft potato and it changes everything.
Can I use vinegar instead of lemon juice?
Yes. White wine vinegar or cider vinegar works, but the salad loses the zesty brightness that lemon gives. If using vinegar, start with 2 tablespoons and taste before adding more.
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Delia Smith Potato Salad Recipe
6
servings15
minutes20
minutes35
minutesThis warm Delia Smith new potato salad is dressed with a lemon and chive vinaigrette while the potatoes are still steaming hot. It takes 35 minutes from start to finish, serves 4 to 6, and the garlic is crushed into rock salt to make a paste that carries the flavour right through every bite.
Delia’s recipe comes from her Summer Collection, and she is specific about one thing: the potato salad dressing goes on while the potatoes are hot. I skipped this step once and the difference was obvious, bland potatoes with the flavour sitting on top instead of soaked through.
Ingredients
900g (2 lb) new potatoes, as small as possible, skins left on
2 sprigs of fresh mint
Salt for the boiling water
1 clove of garlic, peeled
1 level teaspoon of rock salt
1 heaped teaspoon of grain mustard
4 tablespoons of lemon juice, plus the zest of 1 lemon
4 tablespoons of extra virgin olive oil
Freshly milled black pepper
2 level tablespoons of fresh chives, snipped
6 spring onions (scallions), trimmed and chopped small
Directions
- Boil the potatoes: Place the washed new potatoes in a saucepan with just enough boiling water to cover them. Add the mint sprigs and salt. Simmer for 15 to 20 minutes until tender when tested with a skewer.
- Make the garlic paste: While the potatoes cook, crush the garlic clove and rock salt together in a pestle and mortar until you have a smooth paste.
- Build the vinaigrette: Whisk the grain mustard, lemon juice, lemon zest, black pepper, and olive oil into the garlic paste.
- Dress while hot: Drain the potatoes well and discard the mint. Transfer them to a serving bowl and pour the vinaigrette over immediately while they are still hot.
- Add the herbs: Scatter the chopped spring onions and snipped chives over the top. Toss gently to coat and serve warm or at room temperature.
Notes
- Dress the potatoes while hot so they absorb the vinaigrette. Crushing garlic with rock salt prevents raw biting chunks. Use the smallest potatoes you can find to avoid cutting them.
