Fresh & Easy Potato Salad

Potato salad is such a must for summer.  I feel like it often gets a bad rap, because a lot of them are swimming in so much mayonnaise that they don’t even taste like anything.  This salad only has 2 Tbsp mayo, and the dressing incorporates Dijon mustard so it has real flavour. 

Jane Hornby makes the most gorgeous cookbooks.  I got What to Cook and How to Cook It during my first year of medical school, and have made almost every recipe in the book.  It’s my go-to for most basics, like spaghetti sauce and chilli.  Needless to say, when she came out with What to Cook and How to Cook It: Fresh & Easy, I got it right away.  Its based around summer eating, and has chapters on Barbecues and Picnics, among others.  Most of the recipes aren’t based around refined carbs like pastas and bread, and I find the ones that are easy to adjust.  

This salad is such a winner.  The least of it I’ve ever made is a double batch.  People always rave about it and ask me for the recipe.  Jane recommends dressing the potatoes while warm, which I really love as I have a strange aversion to refrigerator-cold foods.

Fresh & Easy Potato Salad


  • 1.5 lbs (700g) small new potatoes
  • 6 strips bacon (optional)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • 2 Tbsp extra virgin olive oil
  • 4 gherkins
  • 1 bunch spring onions
  • 100g watercress or arugula
  • salt & freshly ground black pepper


  1. Boil potatoes for 10-20 minutes (depending on size), until you can pierce with a fork.
  2. Fry bacon in a pan until crisp or bake in oven until crisp.
  3. In a mixing bowl, whisk mustard, vinegar, oil and mayonnaise.
  4. Finely chop gherkins & thinly slice green onions and add to dressing.
  5. Drain potatoes and rinse with cold water. Toss with dressing, gherkins & onions.
  6. When ready to serve add greens and crumbled crispy bacon and stir through.
SaladKaleigh Briggs