Roasted new potato salad

14th July 2021

New potatoes should usually be boiled and cooled before making this kind of salad dish, but I much prefer them roasted - with cripsy skin and melt in the middle soft centres. This dish is incredible flexible in terms of what is added to the potatoes. Here I've gone for blanched and cooled green beans, finely sliced spring onions and rocket - but that could easily be blanched and cooled broad beans, finely sliced regular onion or onion chives and a handful of herbs such as tarragon. 

The dressing is a light mustard vinaigrette. Perfect for taking to a BBQ. 

Ingredients - serves 4-6 
~1kg new potatoes scrubbed clean and chopped into bite sized pieces
Handful green beans or broad beans
1 bunch of spring onions, finely sliced 
Large handful rocket
Toasted pine nuts

tsp grainy Dijon mustard
Squidge of honey
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper 


  1.  Pre-heat the oven to 220C (fan) 
  2. Toss the potatoes with olive oil and salt and place on a baking tray. Roast in the oven for 20 minutes, then turn the oven down to 180C (fan) and cook for a further 20 minutes until the potatoes are cooked through, and soft in the centre. Allow to cool. 
  3. Blanch and cool the broad beans.
  4. Whisk together the dressing, season to taste. 
  5. When the potatoes have sufficiently cooled so they don't wilt the greens, toss together the potatoes with the beans, spring onions and rocket. Check and adjust seasoning if necesasry. Transfer to a large serving dish and scatter over the pine nuts.

NB the photo shows a dish for a huge crowd which included 3kg of potatoes - scaled down for family purposes! 

Recipe by Ceri Jones (