New Crop Potato Salad With Mustard Salad Cream

By Mike McEnearney

New Crop Potato Salad With Mustard Salad Cream

New Crop Potato Salad With Mustard Salad Cream. This is the perfect dish for your next family gathering or picnic. 

Serves 10


24 small potatoes, washed, drained

6 spring onions, sliced

2 French shallots, finely diced

½ bunch dill, fronds chopped

1 handful parsley leaves, finely chopped

1 tbsp salted capers

4 handfuls baby spinach leaves, to serve

Extra virgin olive oil, to drizzle


Mustard Salad Cream

2 tsp wholegrain mustard

2 tbsp apple cider vinegar

200ml grapeseed oil

2 tbsp sour cream

¾ tsp sweet paprika, to taste


To make mustard salad cream, whisk together mustard and vinegar in a small bowl. Continue whisking and slowly drizzle in grapeseed oil until combined. Add sour cream, whisking in 1 tablespoon at a time, until smooth. Season with salt and pepper then stir in sweet paprika, to taste. Chill until needed.

To make salad, place potatoes in a large saucepan. Fill with cold water until 1cm above potatoes. Bring to just below boiling point over a medium heat then simmer for 15 minutes or until cooked.

Remove pan from heat and add 1 tablespoon salt. Set aside for 5 minutes to allow potatoes to rest then drain and cool in a colander (do not place in fridge). Cut potatoes in half.

Put halved potatoes, spring onion, shallot, dill, parsley and capers in a large bowl. Pour in mustard salad cream and toss. Season to taste. To serve, toss through baby spinach leaves and drizzle over olive oil.



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