Red, white and blue potato salad

  • Preparation Time30 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the potatoes

4 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 sprig fresh rosemary
1 bay leaf
240ml dry white wine
2 cloves garlic, smashed
225g small, red-skinned potatoes, scrubbed
225g small, white-skinned waxy-style potatoes, scrubbed
225g small, blue-skinned potatoes, scrubbed
1 tbsp salt
2 stalks celery, thinly sliced
2 tbsp minced flat-leaf parsley
2 spring onions (white and green), thinly sliced

For the dressing

60ml white wine vinegar
1 tbsp whole-grain mustard
2 tsp salt
Freshly ground black pepper
120ml extra-virgin olive oil
1) To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 0.5cm-thick rounds and add to the saucepan. Add cold water, to cover by 2.5cm, and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.

2) Meanwhile, make the dressing. In a large bowl combine the vinegar, mustard and salt and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.

3) Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.

4) When ready to serve, carefully fold in the parsley and spring onions.

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