Herbed Potato Salad

From Eagranie Yuh | Images by Barbara Cameron

Potato lovers, rejoice! This is no goopy mess of sad spuds drowning in mayonnaise—rather, it’s a celebration of the humble tuber, dressed up in the season’s freshest herbs, and spiked with grainy mustard. Feel free to play with the proportion of herbs, depending on what you like and what’s available.

Serves 4–6

  • 2 lbs new potatoes, scrubbed
  • 2 Tbsp grainy mustard
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp Italian parsley, finely chopped
  • 2 Tbsp dill, finely chopped
  • 2 Tbsp mint, finely chopped
  • zest of half a lemon
  • 1 tsp fresh lemon juice
  • ½ tsp salt
  • ¼ tsp pepper

Place the potatoes in a medium pot and cover with cold water. Over high heat, bring to the boil, then reduce heat to low to maintain a simmer for 15–20 minutes, or until you can pierce the potatoes with a fork. Drain into a colander and toss to remove any excess water.

While the potatoes cook, make the vinaigrette. In a large bowl, whisk together the mustard and olive oil. Add the hot potatoes and toss to coat, then add the parsley, dill, mint, lemon zest, and lemon juice. Add salt and pepper and adjust seasoning as needed. The salad can be served hot or cold.