Summery Potato Salad

Potato Salad

Serves 2

Fresh herbs bring dishes alive and I use them in abundance at every opportunity. I’ve added a good mix here – chives, dill and basil.

  • 500g new potatoes
  • 2 spring onions, sliced
  • 10g chives, chopped
  • 10g dill, chopped
  • 10g basil leaves, chopped

For The Dressing

  • 3 tbsp coconut yoghurt (I use Coyo)
  • 1 tbsp olive oil
  • 1 tsp mustard, Dijon or wholegrain
  • ½ tsp salt
  • a few grinds of black pepper
  • Juice of ½ lemon
  • Zest of 1 lemon


  1. Cook the potatoes until tender, drain and return to the pan to dry and cool.
  2. Chop the potatoes into halves or quarters, if large.
  3. Mix the dressing ingredients and toss with the potatoes, spring onions and herbs.
  4. Serve at room temperature.


Photo credit: Susan Bell

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