This potato salad uses wholegrain mustard, lemon and spring onions instead of mayonnaise. Stir the dressing through the warm potatoes, then let them cool if serving cold. The tangy dressing pairs with grilled fish or a barbecue spread.
Before you start
Dress the potatoes while warm and mix gently to keep the pieces intact.
What you'll need
Gather everything first, then the cooking feels calmer.
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Wash the potatoes and boil for around 20 minutes until just tender.
- 2
Drain and leave to cool in a bowl.
- 3
Mix the wholegrain mustard and lemon juice together, then stir through the potatoes.
- 4
Chop the spring onions, fold them through, and transfer to a serving dish.
- 5
Season with a little salt and pepper to taste.
For the best flavour, stir the dressing through while the potatoes are still warm - they drink it in and taste all the better for it. Finely sliced red onion works a treat in place of the spring onions if that's what you have, or a handful of chopped chives. A teaspoon of runny honey in the dressing rounds off the mustard nicely if you like things a touch mellower.
Serve it with
A proper all-rounder, lovely beside grilled or baked white fish like pollock or whiting, and just as at home next to cold meats and barbecue plates.
Common questions
- Does this potato salad have mayonnaise in it?
- No - this one is dressed with wholegrain mustard and lemon juice rather than mayo, so it's lighter and tangier. If you prefer a creamy version, have a look at our horseradish potato salad instead.
- What should I serve it with?
- It's a proper all-rounder. The mustard and lemon are lovely beside grilled or baked white fish such as pollock or whiting, and it's just as at home next to cold meats and barbecue plates.
- Can I make it in advance?
- Yes. Dress the potatoes while warm so they soak up the flavour, then cover and chill. It'll happily sit for a few hours or overnight - just add the spring onions closer to serving so they stay fresh and crisp.
- Which potatoes work best?
- Small waxy salad or new potatoes are the ones to reach for. They keep their shape after boiling and won't break up when you stir the dressing through. There's no need to peel them.
- Can I use a different mustard?
- Wholegrain gives a gentle bite and those lovely visible seeds, but Dijon works well for a smoother, sharper finish. English mustard is stronger, so use it sparingly if you go that way.
- How long does it keep?
- Stored covered in the fridge it's good for up to three days, and the flavour only deepens. Give it a stir and a fresh grind of pepper before serving.
