Warm Potato Salad with Lemon and Chive Vinaigrette

This recipe can be served warm, as an accompanying vegetable, or cold as part of a group of salads – in which case you still need to pour on the dressing while the potatoes are warm.

Serves 4-6

This recipe is taken from Delia Smith’s Summer Collection.

Warm Potato Salad with Lemon and Chive Vinaigrette
 2 lb (900 g) new potatoes (as small as possible), skins on, washed
 2 sprigs fresh mint
For the lemon and chive vinaigrette dressing:
 4 tablespoons lemon juice
 grated zest 1 lemon
 1 clove garlic
 1 level teaspoon rock salt
 1 heaped teaspoon grain mustard
 4 tablespoons extra virgin olive oil
 freshly milled black pepper
To garnish:
 2 level tablespoons snipped fresh chives
 6 spring onions, trimmed and chopped small


First of all place the potatoes in a saucepan with enough boiling water just to cover them, add the mint and some salt, and simmer them for about 15-20 minutes.

Meanwhile make the vinaigrette (watch How To Make Dressings here).

Using a pestle and mortar, crush the garlic and rock salt together to a paste, then gradually whisk in all the other dressing ingredients.

When the potatoes are cooked, drain them in a colander and transfer them to a serving bowl.

Pour on the vinaigrette dressing while they are still hot, toss them around in the dressing to get a good coating, then finally scatter in the chopped chives and spring onions and serve.

Print Page