500g Baby Potatoes
Spring onions/chopped chives (I find chives gentler than spring onions)
Olive Oil Extra Virgin
2 tablespoon Lemon Juice
1 tsp of Dill & Lemon Fresh Herb Salt (add or reduce to suit)
2 tablespoon Dijon Mustard
¼ teaspoon Black Pepper ground
Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a bowl.
While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing in a bowl and whisk till combined.
Add dill and spring onions/chives to the bowl with the potatoes and pour the dressing over the potatoes while they are still warm. Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid. Even make it the day before which really brings the flavours out!
1. Peeled vs. unpeeled Potatoes: This depends on how you like your potato salad but both ways work. I prefer to leave them unpeeled.
2. Lemon vs Lime Juice: If you are using lime juice instead of lemon juice in the vinaigrette, reduce the amount by half. Lime juice is more tart than lemon juice.
3. Using larger potatoes: If you are using larger potatoes, dice them in quarters or six pieces depending on the size of the potato you are using.Other Ingredients: I love adding chopped celery and boiled egg to this potato salad too.