Warm Roast Potato Salad



I think this is a really nice potato dish packed full of flavour and something a bit different. It’s also really versatile, by changing the herbs used or swapping wholegrain mustard for dijon it can be tailored to everyone’s tastes. I like to serve these potatoes with steak but they would go just as well with pork or even chicken.



  • 400g New potatoes, cut for roasting
  • Olive/Rape seed oil for roasting

For dressing-

  • 6g Fresh flat leaf parsley
  • 4g Fresh tarragon
  • 2 Heaped teaspoons of capers
  • 2 Heaped teaspoons of wholegrain mustard
  • 3 Teaspoons of lemon juce
  • 1 Clove of garlic
  • 50ml of extra virgin olive oil
  • Sea salt and cracked black pepper


  1. Roast new potatoes as you normally would. Do not season.
  2. Put all the ingredients in a blender excluding the extra virgin olive oil and pulse a few times until the ingredients have broken down.
  3. Add the oil and blitz until the mixture comes together to make a dressing.
  4. Taste and add salt and pepper to taste.
  5. When the potatoes are ready, take them out the oven, drain excess oil and leave to cool for a minute.
  6. Add the potatoes to the dressing in a large bowl and mix until all the potatoes are coated.
  7. Serve immediately.




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