- Dish type
- Vegetable salad
- Potato salad
The recipe is so simple with just a hint of olive oil and parsley - all you need when you've got delicious new potatoes.
7 people made this
- 250g new potatoes, lightly scrubbed
- 8 cherry tomatoes
- 1 or 2 tablespoons chopped parsley
- 1 tablespoon extra virgin olive oil
- Salt and pepper
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Bring a pot of water to the boil and add a little bit of salt. Add potatoes and cook for 10 -15 minutes or until evenly coked. Drain and set aside to cool.
- Add olive oil, parsley, tomatoes, and salt and pepper. Toss and serve.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
very simple and tasty perfect for summer-15 May 2013
Crushed New Potato Salad with Herbs Recipe
This salad is still light and summery, despite its filling main ingredient – the staple new potato. Hint: dressing the potatoes while they’re warm helps them absorb the flavours.
Serves 4 Total Time 25 mins
Get the ingredients here
- 750g new potatoes
- 3 tbsp mayonnaise
- 3 tbsp extra virgin olive oil
- 2 tsp wholegrain mustard
- zest and juice of 1 lemon
- 1/2 tsp salt
- small bunch of spring onions, white and light green parts, finely sliced
- small bunch of flat-leaf parsley, leaves chopped, stalks finely chopped
- small bunch of dill, leaves chopped, stalks finely chopped
- small bunch of chives, chopped
- Bring a large pan of well-salted water to the boil. Add the potatoes and boil for 12-15 minutes until tender throughout.
- Meanwhile, whisk together the mayonnaise, oil, mustard, lemon zest and juice. Season with the salt and a generous grind of pepper. Set aside.
- Drain the cooked potatoes, then return to the pan and crush gently with a masher while still warm, to break them open and create craggy edges. Stir in the mustard mayo, spring onions and herbs. Transfer to a platter and serve.
Three simple ways you can adapt this recipe:
Slice half a lemon into 1/2 cm rounds (removing the seeds), and juice the other half into a bowl. Cook the lemon slices in boiling water for 1 minute, then barbecue or griddle until black in places, before finely chopping with 2tbsp capers and the herbs. Add to the bowl with 5 tbsp extra virgin olive oil and the sliced spring onions, then stir in the crushed potatoes.
Barbecue or griddle 400g of asparagus until tender then roughly chop. Add these along with six radishes, finely sliced into rounds, and 75g of roughly chopped pitted black olives.
Instead of using raw spring onions, barbecue or griddle them alongside 100g kale or cavolo nero, until both are a brighter shade of green with a few char marks. Roughly chop and stir through.
Hungry for more? Check out more delicious barbecue recipes here.
Spanish Peasants Potato Salad | Ensalada de Patatas Campesina
This Spanish Peasants Potato Salad is packed with so many great flavors, it´s made with simple everyday ingredients and effortless to put together. The perfect side dish for your next summer bbq.
This is a dish that dates back all the way to the early 17th century. Created by Spanish peasants, that grew their own ingredients in land. Which made dishes like this easily accessible and very affordable.
The beauty of this potato salad, is that there is no mayonnaise. Instead, we add in a homemade dressing made of olive oil & vinegar. So not only is this potato salad super flavorful, but it´s also very healthy.
TIPS & TRICKS to Make this Recipe: The secret here is to boil your potatoes al dente. Which means they are fully cooked through but still have some texture to them. This way they don´t lose their shape and get mushy. It took me between 16 to 17 minutes to boil them this way. But every pan heats differently. So keep an eye on them after 15 minutes.
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Best potato salad recipes
These potato salad recipes make the perfect summer side dish.
Potato salads are so deliciously easy to make, and a great side dish to have with your BBQ or outdoor dining. Whether you want to make a mayonnaise-based potato salad, one drizzled with lemon, or even a warm salad - here are some delicious options.
Super simple and packed with flavour: you&rsquoll never buy potato salad again!
Forget heavy mayonnaise in potato salad, these naturally creamy Jersey Royals are dressed with a delicious and summery piquant vinaigrette.
- 1 large white or red onion
- 5 to 6 medium-large potatoes
- 3/4 cup extra-virgin olive oil
- 1/3 cup lemon juice (freshly squeezed)
- 3 cloves garlic (crushed)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup fresh parsley (chopped)
Cut the onion into thin slices, then cut the slices in half.
Peel the potatoes and cut them into large bite-sized chunks of equal size. Rinse well.
Add the potatoes to a pot of cold water, enough to cover them by 1 1/2 inches. Bring the water to a boil and boil the potatoes over medium-high heat for about 15 minutes.
Test the potatoes for doneness after 10 minutes. They should pierce easily with a fork when they're ready. If they're not quite there yet, keep checking in one-minute increments.
Remove the potatoes from the heat as soon as they're done and drain them. Overcooking will turn them to mush when you prepare the salad.
Place the potatoes in a serving bowl or dish. Add the onions and toss together.
Combine the olive oil, lemon juice, garlic, salt, and pepper in a small bowl using a whisk.
Add the dressing to the potato and onion mixture just before you're ready to serve and combine well. Sprinkle with the parsley.
How To Make Potato Salad:
Here’s how to make the best potato salad recipe — it’s so easy!
- Cook the potatoes: Dice your potatoes into large chunks. Then add them to a large stockpot and cover with generously-salted cold water, and cook until the potatoes are tender. Drain the potatoes in a colander, return them to the pot, drizzle with vinegar and let cool while you prepare the rest of the ingredients.
- Prep the sauce: Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
- Toss everything together: Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.
- Season: Taste and season with salt and pepper, to taste. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
- Chill: Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill. Then serve chilled, topped with your desired garnishes.
A Healthy Potato Salad
Olive oil obviously is healthy due to its good fats and polyphenols, oregano is considered a super-herb researchers from the U.S. Department of Agriculture compared the antioxidant activity of 39 commonly used herbs and observed that oregano had 3 to 20 times higher antioxidant activity than the other herbs studied. Lemon, one of the most popular condiments in Greece, is an excellent source of vitamin C which is also a potent antioxidant. And the onions which really give the potatoes a kick, contain several antioxidants, one of them being quercetin which is well absorbed from the onions and can protect from several chronic diseases.
This is also a good potato salad for picnics because it does not contain dairy or eggs making it picnic-friendly in terms of food safety as it does need to be immediately refrigerated.
Spring salad with new potatoes
I think that if we’re going to continue to be grand old friends, you’re going to have to admit that you at least occasionally wish you could have potato salad for lunch any day of the week. That you think it’s kind of lame that potato salad is relegated to backyard barbecue indulgence packed up in Tupperware, saved for 3-day weekends, eaten with apology to the swimsuit you’ll wear the next day. If nothing else you might admit this so that I can feel my habits are less cuckoo. You’d do that for me, wouldn’t you?
And of course, I’ve been craving potato salad like a madwoman for the last week and who can blame me? Summer Is Coming* and picnic season is nigh. But given my need to not groan any further when bathing suits are required, I wanted to swap the standard mayo-assaulted potato salad for something with different proportions — a salad with potatoes, rather than a straight-up potato salad. I let the market dictate what to fill the salad out with — this week in New York is all about asparagus, sugar snaps, radishes and spring onions, and so is this salad, but in another month, I think it would be equally welcome with some cucumbers and green beans.
But then, of course, I had to pickle something. I apologize to any of you with pickle fatigue but I’ve realized that I need at least one ingredient in every salad these days pickled. It’s an obsession, and apparently, it starts young in our family. This time, the bulbs of the spring onions took a vinegar bath, and they come out all the more punchy for it. (Lushes.) The greens add a kicky garnish. Together with a coarse Dijon vinaigrette, this is about as far from a squidgy monotonous potato salad as you can get, and I think that could be welcome anywhere, not just cookouts. Really, I think it wants to come home with you.
* Who else is obsessed so much with Game of Thrones that they’re now galloping through the five books so they can think about it all of the other days of the week it’s not on? Anyone?
Salad with New Potatoes and Pickled Spring Onions
I realized as I was editing photos for this post that they reminded me of something else, and that I’d likely been inadvertently influenced by Heidi Swanson’s Mostly-Not-Potato Salad from her incredible book, Super Natural Everyday. Great minds think alike! Heidi’s version is a bit different, including tofu, celery, cucumber, green beans, chive and dill, but I love that it also gives a the classic potato salad a makeover, and reprioritizing. I could imagine delighting in them both all summer.
2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
1 pound asparagus
1/4 pound sugar snap peas, green beans or other spring pea
4 small-to-medium radishes, thinly sliced
Pickled spring onions
3 spring onions (about 6 ounces)
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon kosher salt (I use Diamond brand use less if you’re using Morton or table salt)
1 1/2 teaspoons sugar
Sharp mustard vinaigrette
1/4 cup olive oil
2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
2 teaspoons smooth Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste
Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.
Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.
Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.
Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.
When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, to taste. Eat and enjoy!.
Do ahead: Pickles can be started in the day or days before. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the asparagus and beans.
20 Potato Salads Almost Too Good To Be A Side Dish
A party is just not a party without potato salad. Creamy, vinegary, chunky, and even sweet, these recipes will definitely beat any store-bought salad.
Everyone will be fighting for the last scoop!
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Bacon and ranch make everything better.
A spicy take on a summer classic.
This game-changing potato salad recipe is full of spice and heat.
Serve the baked potato favorite in salad form for a family-style side dish.
Toss roasted potatoes in maple syrup and chopped bacon for a hot variation that is comfort food epitomized.
Add potatoes to the classic, Italian salad and toss in a pesto dressing for added creaminess.
Can you guess the secret ingredient?
When it doubt, just add avocado.
This Greek-style preparation is mayo-free for a light and refreshing summer salad.
Germans traditionally toss their potatoes in vinegar instead of mayo. This version honors the classic preparation, and then tosses in some bacon and sauteéd onions.