How to Prepare a Garlicky New Potato Salad

If you love new potatoes then this is one helluva salad for all those who grow their own. We have plenty of recipes on this web-site for potatoes especially new ones. Why not try crushed new potatoes as an alternative to whole ones.

Serves 4; Preparation time: 15 minutes; Cooking time: 15 minutes


  • 1kg or 2.2lb waxy potatoes such as Jersey Royals and Charlotte, boiled

Dressing Ingredients:

  • 100ml/6½ tablespoons extra virgin olive oil
  • lemon – just the juice
  • 1 clove of garlic – minced or chopped as fine as you can manage
  • a small bunch of  herbs – chop finely, include basil, oregano and thyme. Rosemary is too pungent but a very small amount finely chopped doesn’t hurt.
  • 2 tbsp full-fat yoghurt or Greek yoghurt
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • freshly ground black pepper and a tiny amount of salt just to taste
  • chopped chives and parsley -a teaspoon of each for garnishing.

Garnish with small pieces of chives, dill and parsley but only for decoration. A more sophisticated potato salad might incorporate salmon as well as anchovy or sardines.


  1. Wash the potatoes but no peeling! Bring a pan of water to the boil, and cook or steam until tender. It takes about 15 minutes in total and check the texture with a fork.
  2. Halve, quarter and slice or even dice the potatoes. It’s a matter of taste and choice.
  3. Place in a large bowl.
  4. Spoon over the top of the still-warm potatoes, the yogurt and mayonnaise, minced garlic, herbs, vinegar and mustard. Stir to coat evenly.
  5. Add salt and black pepper and check seasoning. Add more if needed.
  6. Serve at once at room temperature or chill and serve.
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