Tangy Potato & Dill Salad

Forget what you know about potato salads. Our twist on this traditional summer dish is healthier and lighter. We’ll find any excuse to use dill and it works so well here with the tangy mustard and caramelised shallots. This will be your new favourite way to enjoy the humble potato.

Prep 5 mins, plus cooling
Cook 20 mins


  • 750 g new potatoes
  • 2 shallots
  • 2 tsp Dijon mustard
  • 140 g radishes
  • large handful of fresh dill


Cut any large potatoes in half. Add all the potatoes to a saucepan and cover with cold water. Bring the water to the boil and cook for 15 minutes or until the potatoes are soft.

Meanwhile, heat a little olive oil in a frying pan on a medium heat. While the oil is heating up, peel and finely slice the shallots then add them to the frying pan and fry for 6 mins or until caramelised.

Prepare the dressing by adding the mustard to a small mixing bowl along with 2 tablespoons of extra virgin olive oil, 1 tablespoon of apple cider vinegar, ½ teaspoon of salt and ½ teaspoon of pepper. Stir to combine then set to one side.

Drain the potatoes and leave them to cool. Add the potatoes to a large serving bowl and lightly crush them with a fork to help soak up the dressing. Trim the ends off the radishes, then slice them thinly using a sharp knife or a mandoline. Add them to the serving bowl along with the fried shallots and salad dressing.

Roughly chop the dill and add it to the serving bowl. Stir everything together and serve.