New Potato Salad Recipe

Classic potato salad

  • serves 6 as a side
  • Easy

Ramp up this classic BBQ side dish with a hit of horseradish and punchy cornichons. New potatoes are in season from April through to July


Try this classic potato salad, then check out our new potato saladniçoise salad and Greek salad.

*This recipe is gluten-free according to industry standards



  • new potatoes 750g, halved if large
  • buttermilk 200ml
  • horseradish sauce 2 tbsp
  • black peppercorns crushed to make ½ tsp
  • lemon
 1, zested and juiced
  • red onion 1, finely chopped
  • capers 2 tbsp, roughly chopped
  • cornichons 75g, chopped
  • pickled onions 75g, chopped
  • tarragon a small bunch, chopped
  • chives a small bunch, finely snipped


  • Step 1

    Put the potatoes in a large pan of lightly salted cold water, bring to the boil and cook for 18-20 minutes or until tender. Drain really well.

  • Step 2

    Meanwhile, in a large bowl, mix together the buttermilk, horseradish, black pepper, lemon zest and juice, and some salt. Tip in the hot potatoes, toss well and leave to cool.

  • Step 3

    Add the red onion, capers, cornichons, pickled onions and herbs, and fold gently to combine. Season to taste and serve.

Check out more of out best veggie salad recipes here...

Vegan Salad Recipe With Roasted Cauliflower

Nutritional Information

  • Kcals 121
  • Fat 0.9g
  • Saturates 0.2g
  • Carbs 22.1g
  • Sugars 6.1g
  • Fibre 3.4g
  • Protein 4.3g
  • Salt 0.7g