Potato Salad

This salad is best when the potatoes are dressed while still hot. The difference between this recipe and the more normal practice of tossing old cooked potatoes in a commercial mayonnaise is enormous; you might be forgiven for not recognising it as the same dish.


  • 2 kg large new potatoes
  • salt and pepper


  • a handful of flat-leaf parsley, stalks removed
  • 1 bunch chives, snipped, or spring onion greens, finely chopped
  • 1 tbsp Dijon mustard
  • 1 red onion, peeled and finely chopped
  • 1 tbsp red wine vinegar
  • 8 tbsp olive oil


Scrub the new potatoes until they are nearly peeled. A wire pan scourer is brilliant for this. Place in a pan and cover with cold water, at least 3 cm above the spuds, add salt and bring to the boil. While this is happening, make the dressing.

Put all the dressing ingredients in your salad bowl, add salt and pepper, and mix. The potatoes should be coming to the boil by now. As soon as this happens turn the heat down and simmer for 10 minutes then switch off and leave to cool for a further 15 minutes. Drain whilst still warm and slice up directly into the dressing. Toss and serve. Like the salmon, this warm-dressed potato salad is better if it never goes near a fridge.