Creamy Herby Potato Salad
Honestly, potato salad doesn't get enough credit and this one is here to change that. We keep coming back to this because it's got everything: crispy golden roasted potatoes, a proper creamy herby dressing, and that satisfying combo of textures that makes you go back for a second scoop before anyone else has had a first. It's the kind of side dish that quietly steals the show at a barbecue or a Sunday spread. We've made this more times than we can count and it never disappoints, trust us on this one.
Before You Start
- Large baking tray
- 2x mixing bowls
Ingredients
- 1kg new potatoes
- 5 spring onions
- 10g chives
- 100g green olives
- Salt & pepper to taste
- olive oil
- 2 tbsp plant-based sour cream
- 1 tbsp Dijon mustard
- 150g plant-based mayonnaise
Method
Roast the potatoes
- Halve the potatoes and place into a large baking tray
- Add a good drizzle of olive oil and a pinch of salt, mix well until all of the potatoes are coated in the oil and roast for 25-30 minutes until the outside of the potatoes are golden brown and the middle is soft
- Once the potatoes are cooked, remove from the oven and leave to cool
Make the creamy dressing
- In a mixing bowl, stir together the plant-based mayonnaise, sour cream, mustard, a good squeeze of lemon juice and a pinch of salt
Make the salad
- Finely slice the spring onions and chives
- Halve the olives
- Once the potatoes are cool, place them into a mixing bowl
- Add the sliced spring onions, chives, olives and the dressing
- Mix well until all of the potatoes are coated in the sauce
Time to serve
- Spoon the potato salad into a large serving bowl and garnish with some more fresh herbs and pepper
Tips & Variations
- Get the roast right: Make sure your potatoes are in a single layer with space between them. If they're too crowded they'll steam instead of roast and you'll miss out on those crispy golden edges.
- Make it your own: We love adding a spoonful of capers or some finely sliced gherkins into the dressing for a bit of tang. Henry always sneaks in a little extra dijon too.
- Serve it at the right temp: This is best served slightly warm or at room temperature. Straight from the fridge the dressing can go a bit stiff, so give it 10 minutes out of the fridge before serving if you've made it ahead.
Why This Works
The trick here is roasting the potatoes instead of boiling them. You get these gorgeous golden edges and a fluffy middle, which hold up so much better in the dressing and give you way more flavour than a soggy boiled potato ever could. Letting them cool before you dress them is key too, it means the creamy dressing clings to every bit rather than melting straight off.