Classic New Potato Salad with Mint and Chives
A truly quintessential British side dish, perfect for summer lunches and picnics. This recipe ensures perfectly cooked potatoes dressed in a simple, elegant vinaigrette with fresh mint and chives.
The Definitive Guide to a Perfect Delia Smith New Potato Salad With Mint And Chives Recipe
This Delia Smith New Potato Salad With Mint And Chives Recipe is one of those cornerstone recipes that every cook should have in their repertoire. There is something so utterly satisfying about the combination of tender, waxy new potatoes, a sharp yet simple vinaigrette, and the fresh, clean zing of mint and chives. It’s a world away from those heavy, mayonnaise-laden salads; this is potato salad in its purest, most elegant form.
The secret, as is so often the case, lies in two things: using the right ingredients and employing the correct technique. We must use a waxy potato, which holds its shape beautifully when cooked, and we absolutely must dress the potatoes while they are still warm. This is not just a suggestion; it's the critical step that allows the potatoes to absorb all the flavour of the dressing, transforming them from mere boiled potatoes into something quite special.
Whether you’re serving it alongside a piece of poached salmon, some cold cuts of ham, or as part of a barbecue spread, this potato salad never fails to please. It is simplicity itself, but when done properly, it is a testament to how wonderful good ingredients, treated with respect, can be.
Why You'll Love This Recipe
- Using waxy potatoes (like Jersey Royals or Charlottes) is essential. They have a lower starch content, so they keep their shape and have a firm, pleasing texture after boiling.
- Dressing the potatoes while they are still warm is the most important step. The heat opens up the pores of the potatoes, allowing them to absorb the vinaigrette deeply for maximum flavour.
- The simple vinaigrette, made with good quality olive oil, white wine vinegar, and a touch of mustard, perfectly complements the earthy potatoes without overpowering them or making them heavy.
Ingredients
- 1kg waxy new potatoes, such as Jersey Royals, Charlottes, or Anya
- 6 tablespoons good quality extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 level teaspoon Dijon mustard
- 1 large bunch of fresh mint, leaves picked and finely chopped (about 3 tablespoons)
- 1 large bunch of fresh chives, finely snipped (about 3 tablespoons)
- Sea salt and freshly milled black pepper
Equipment Needed
Large saucepan · Colander · Small bowl and whisk, or a clean jam jar with a lid · Large serving bowl · Sharp knife · Chopping board
Step-by-Step Instructions
- First, prepare the potatoes. If they are very young with thin skins, a simple scrub in cold water is all that's needed. For slightly older potatoes, you may wish to scrape them lightly. Place them in a large saucepan and cover with cold, salted water.
- Bring the water to a boil, then reduce the heat to a gentle simmer. Cook for 15-20 minutes, or until the potatoes are just tender when pierced with the tip of a sharp knife. Be very careful not to overcook them; they must hold their shape.
- While the potatoes are cooking, you can make the dressing. The easiest way is to use a clean jam jar with a lid. Add the olive oil, white wine vinegar, Dijon mustard, and a good seasoning of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing has emulsified and thickened slightly. Alternatively, you can whisk the ingredients together in a small bowl.
- Once the potatoes are cooked, drain them immediately in a colander, letting them steam dry for a minute. If the potatoes are very small, you can leave them whole. If they are larger, slice them in half or into thick, bite-sized rounds whilst they are still warm.
- Place the warm potatoes in a large bowl. Pour over half of the dressing and gently toss to combine, being careful not to break up the potatoes. The warmth will help them absorb the dressing beautifully.
- Leave the potatoes to cool to room temperature, which will take about 30-40 minutes. Just before serving, add the finely chopped mint and chives and the remaining dressing. Toss gently one last time, check the seasoning, and serve.
Delia's Notes from the Kitchen
The one non-negotiable rule for a successful potato salad is to dress the potatoes while they are still steaming hot from the pan. This is the moment they are most receptive to absorbing flavour. A cold potato will only ever be coated by a dressing; a warm one will be infused by it. It makes all the difference in the world.
How to Store & Reheat
Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served at room temperature, so remove it from the fridge about 30 minutes before you plan to eat it to allow the flavours to come back to life. Do not reheat.
Frequently Asked Questions
Can I use any type of potato?
It's really best to use a waxy variety like Jersey Royals, Charlottes, or Anya. Floury potatoes, like Maris Piper or King Edward, will disintegrate and turn mushy, which is not what we want for this particular salad.
Can I make this potato salad ahead of time?
Yes, you can. You can cook the potatoes and dress them while warm, then allow them to cool completely. Store them in the fridge, but hold back on adding the fresh herbs until just before serving, as they will wilt and lose their vibrancy. Remember to serve at room temperature.
Why is it so important to dress the potatoes while they are warm?
Warm potatoes are more porous and act like a sponge, absorbing the dressing's flavour right to their centre. If you wait until they are cold, the dressing will merely coat the outside, resulting in a far less flavourful salad.
Can I use dried herbs instead of fresh?
I would strongly advise against it. The character of this salad comes from the bright, clean taste of fresh mint and chives. Dried herbs have a very different, more muted flavour and will not provide the freshness that makes this dish so special.
My dressing separated. What did I do wrong?
Nothing at all! Vinaigrettes are temporary emulsions and will naturally separate over time. Simply give it another vigorous shake in the jam jar or a quick whisk with a fork just before you pour it over the potatoes to bring it back together.