Warm Baby Potato Salad

Fresh potato salad with greens

Okay, its official, winter is here. This is a beautiful salad for a lunch and is perfect for this time of year. It’s still hearty, but has a lovely freshness and crisp. I love potato salad and I love trying new and different ingredients in them. It all started when I visited Dublin and went to Cornucopia, this gorgeous little vegetarian cafe that serves good, honest food. You could immediately tell by the diverse people waiting on the sidewalk to be seated every lunch that there was something special about their food. From businessmen to students to urban hippies, this was obviously the place to be. I didn’t quite get the term ‘honest food’ until I visited Cornucopia… One of their acclaimed dishes from their daily buffet menu is their potato salad with roasted hazelnuts and home-made garlic mayonnaise. It is just amazing and it’s taken me down the slippery slope of adding nuts and seeds to most things, be it an open sandwich or a simple green salad.

So, apart from Cornucopia’s salad, next on my list of great potato salads, is this one. A simple vinaigrette made with red wine vinegar, whole grain mustard and good quality olive oil drizzled over warm potatoes – what could be better. Oh, and garlic, did I forget to mention the garlic? I used baby pink skinned potatoes for something a little different and added some radishes for a fresh crunch.


(makes 4-5 portions)

16 baby potatoes

5 radishes a bunch of watercress

1 punnet of sugar snap peas

a handful of frozen peas (optional)

salt and black pepper, to taste

Dressing ingredients:

3 tbsp red wine vinegar

6 tbsp olive oil

1 tsp whole grain mustard

1 garlic clove, finely chopped

salt and black pepper


Firstly, half fill a pot with water and wash the potatoes. Add a pinch of salt to the water and put the potatoes in the pot. Bring them to the boil.

Make the vinaigrette by adding all the ingredients into an empty jam jar or bottle and give it a good shake.

When the potatoes are soft drain them and cut them in half. Drizzle the dressing over them while they are still hot. Set them aside and allow them to absorb the dressing while you prepare the rest of the ingredients.

Blanch the frozen peas by pouring boiling water over them and allowing them to stand for 5 minutes or so. Drain them.

Toss all the other ingredients together while the potatoes and peas are still hot and pour a little more of the dressing over the whole salad once it’s plated.


Summer potato salad with greens


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