Fresh mint has long been paired with new potatoes in British cooking, especially during spring and summer. For a light and refreshing side dish, Delia Smith New Potato Salad With Mint And Chives Recipe combines tender potatoes, fresh herbs, and a simple mustard vinaigrette.
Ingredients
This recipe serves 6 people and takes approximately 35 minutes to prepare and cook.
For the potato salad:
1 kg (2.2 lb) new potatoes, preferably Jersey Royals or Charlotte
3 tablespoons fresh mint leaves, finely chopped
3 tablespoons fresh chives, finely snipped
2 tablespoons fresh flat-leaf parsley, chopped
4 spring onions, finely sliced
Salt, for boiling the potatoes
For the dressing:
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Choose small, firm potatoes with thin skins. Jersey Royals are especially good because of their slightly nutty flavour and firm texture. Charlotte potatoes are another good choice if Jersey Royals are unavailable.
Fresh mint and chives give the salad its distinctive taste, so I wouldn’t replace them with dried herbs. Freshly chopped herbs have a much cleaner flavour.
How to Make Delia Smith New Potato Salad With Mint And Chives
Step 1: Cook the New Potatoes
Wash the new potatoes thoroughly under cold running water to remove any dirt. Leave the skins on because they are thin, tender, and add flavour to the finished salad.
Place the potatoes in a large saucepan and cover them with cold water. Add a generous pinch of salt and bring the water to a boil over medium-high heat.
Reduce the heat slightly and simmer for 15–20 minutes, depending on the size of the potatoes. Check them with a small knife. If the knife slides through easily, they are ready.
Drain the potatoes in a colander and leave them for one or two minutes to release excess steam. If some potatoes are larger than others, cut them into halves while they are still warm.
Avoid overcooking them. New potatoes should be tender but firm enough to hold their shape when mixed with the dressing.
Step 2: Make the Dressing and Prepare the Herbs
While the potatoes cook, prepare the vinaigrette. Add the olive oil, white wine vinegar, Dijon mustard, salt, and black pepper to a small mixing bowl.
Whisk everything together until the mustard combines with the oil and vinegar. Taste the dressing and adjust the seasoning if needed. It should have a pleasant sharpness from the vinegar.
Next, wash the mint, chives, and parsley. Dry them with kitchen paper, then finely chop the mint and parsley. Snip the chives into small pieces and thinly slice the spring onions.
I prefer preparing the herbs just before mixing the salad because freshly cut mint has a stronger fragrance.
Step 3: Combine the Potatoes, Dressing, and Herbs
Transfer the warm potatoes to a large serving bowl. Pour about two-thirds of the vinaigrette over them and gently toss until coated.
Leave the potatoes for 10 minutes so they can absorb some of the dressing and cool slightly.
Add the chopped mint, chives, parsley, and spring onions. Pour in the remaining dressing and carefully mix everything together using a large spoon.
Taste a potato and add a little more salt, pepper, or vinegar if needed. The salad should taste fresh and lightly tangy, with the herbs complementing the natural sweetness of the potatoes.
Serve slightly warm or at room temperature. Personally, I think the flavour is better after the salad has rested for another 10 minutes.
What to Serve With Delia Smith New Potato Salad With Mint And Chives
This potato salad goes particularly well with grilled meat, roasted chicken, and fish. The fresh herbs and vinegar dressing balance richer dishes without making the meal feel too heavy.
Roast lamb is an excellent choice because mint and lamb are a traditional combination. The tender potatoes also absorb the meat juices nicely.
Grilled salmon is another good option. Its rich flavour pairs well with the sharp dressing, especially with a little fresh lemon juice served alongside.
Roast chicken makes a simple family meal when served with this salad and some steamed green vegetables.
Cold ham or quiche works well for lunch, picnics, and summer gatherings. The potatoes can be prepared ahead and served without reheating.
For a barbecue, Delia Smith New Potato Salad With Mint And Chives Recipe also goes well with grilled sausages, chicken skewers, and roasted vegetables. I particularly like serving it with grilled chicken because the mint and chives add freshness without needing another sauce.
Delia Smith New Potato Salad With Mint And Chives Nutrition Information
The following nutritional values are approximate and based on six servings.
Nutrient | Amount per serving |
|---|---|
Calories | 265 kcal |
Carbohydrates | 30 g |
Protein | 4 g |
Total Fat | 14 g |
Saturated Fat | 2 g |
Fibre | 3 g |
Sugar | 2 g |
Sodium | 230 mg |
New potatoes provide carbohydrates, potassium, and some vitamin C. Olive oil supplies mainly unsaturated fats, while fresh herbs contribute small amounts of vitamins and minerals.
The exact values depend on the potato variety, portion size, and quantity of dressing used.
FAQs
Can I make this potato salad ahead of time?
Yes. You can prepare the potatoes and dressing several hours ahead. Store the salad in the refrigerator and add the fresh mint, chives, and parsley shortly before serving. This keeps the herbs fresh and prevents them from losing their colour.
Do I need to peel new potatoes?
No. New potatoes have thin skins that soften during cooking. Simply wash them thoroughly before boiling. Leaving the skins on also helps the potatoes retain their shape.
Can I use mayonnaise instead of vinaigrette?
Yes, although it will change the character of the salad. Mayonnaise produces a thicker, creamier dressing, while olive oil and vinegar give a lighter, sharper taste. I prefer the vinaigrette because it lets the mint and chives stand out.
Why should I dress the potatoes while they are warm?
Warm potatoes absorb vinaigrette more readily than completely cold potatoes. Adding the dressing shortly after cooking helps distribute the flavour throughout the salad instead of leaving it mainly on the surface.
How long does this potato salad last in the refrigerator?
Store the salad in an airtight container in the refrigerator for up to two days. Refrigerate it within two hours of preparation. For the freshest flavour, add any extra chopped herbs just before serving.
Can I serve this potato salad cold?
Yes. It can be served chilled, slightly warm, or at room temperature. I prefer it slightly warm because the potatoes have a softer texture and the herbs smell more fragrant. If refrigerated, take out only the portion you intend to serve and avoid leaving it at room temperature for extended periods.