Potato Salad

By Dixie Elliott

Potato Salad

Potato Salad. New potatoes typically have a slightly sweet flavour so require little extra seasoning. A selection of fresh herbs such as mint and chives, chopped finely, along with salt and pepper is often all you’ll need for the perfect Potato Salad.

For this gluten-free Potato Salad recipe we have chosen to incorporate coconut cream, fish sauce and lemon juice to create the ultimate dressing for this classic dish.  

Potato Salad

Serves 6–8

1.5kg small chat or new potatoes, scrubbed

1 bunch mint leaves

1 bunch coriander leaves

1 bunch chives

2 tbsp lemon juice

1 tbsp fish sauce

½ cup coconut cream


1 Put potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 5–8 minutes or until tender when tested with a skewer. Drain and rinse under cold water. Transfer to a large bowl. Cover and refrigerate until required.

2 To make dressing, put mint, coriander, chives, lemon juice and fish sauce into a food processor. Process until leaves are finely chopped. Add coconut cream and pulse until well combined.

3 To serve, put potatoes on a large serving platter, cutting in half if necessary, and drizzle with the dressing.


Try some of our other delicious Potato Salad recipes:

Herbed Potato Salad with Crispy Pancetta

New Crop Potato Salad With Mustard Salad Cream

Spice Crusted Lamb with Potato Salad


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