Try this new potato salad recipe and check out our classic potato salad, niçoise salad, Greek salad and more summer salad recipes.


  • 1kg baby new potatoes
  • 80g salted butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp yellow mustard seeds, lightly crushed
  • 2 tsp coriander seeds, lightly crushed
  • 1 tsp Dijon mustard
  • 1 lemon, jucied
  • 200g radishes, thinly sliced
  • a bunch dill, roughly torn


  • 2 egg yolks
  • 2 large cloves garlic, crushed
  • 2 lemon, juiced
  • 250ml olive oil, plus extra for frying


  • STEP 1

    Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. Drain and cool.

  • STEP 2

    Cook the butter and onion in a large frying pan for 5 minutes or until turning translucent. Add the garlic and fry for another 5 minutes. Add the mustard seeds and coriander seeds, and fry until starting to smell fragrant. Add the dijon mustard and juice of 1 lemon and mix. Transfer to a bowl.

  • STEP 3

    Tip the cooled potatoes onto a clean worksurface and use the flat side of a knife to lightly squash each one. Fry the potatoes in a little more oil in a large non-stick frying pan for 10-15 minutes or until starting to crisp up. Tip onto kitchen paper to drain.

  • STEP 4

    In the meantime, make the aïoli. Put the egg yolks, garlic, lemon juice and plenty of seasoning in a small blender, and whizz until smooth. Slowly drizzle in the olive oil while still blending on a low speed, until it emulsifies, thickens and is smooth.

  • STEP 5

    Put the crispy smashed potatoes into a bowl and mix in most of the onion butter and sliced radishes.

  • STEP 6

    Spread the aïoli across a platter and pile the potatoes on top. Finish with a drizzle of the remaining butter and lots of fresh dill.

*This recipe is gluten free according to industry standards*

Check out more new potato recipes here

Fish Tray Bake Recipe with Sea Trout, New Potato and Asparagus

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