Lemon & dill new potato salad
Waitrose and Partners

Lemon & dill new potato salad

Keep it simple with Martha’s Collison’s recipe: it's just boiled new potatoes tossed in a zesty, mustardy olive oil dressing

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  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 2 x 500g pack Ruby Gem potatoes
  • 1 shallot, finely chopped
  • ½ tsp Dijon mustard
  • 60ml olive oil
  • 1 lemon, finely grated zest and juice
  • 1 garlic clove
  • 20g pack dill, finely chopped
  • ½ tsp Flaked sea salt


  1. Bring a large saucepan of salted water to the boil. Chop any of the large potatoes in half, then add to the water and boil for 10-15 minutes, or until tender. Drain and allow to cool completely.

  2. To make the dressing, mix together the shallot, mustard, olive oil and lemon juice in a jug. Grate in the lemon zest and garlic, and stir vigorously to combine. Add the dill and season with the flaked sea salt and a few cracks of freshly ground black pepper.

  3. Place the cooked potatoes into a serving bowl and pour over the dressing. Toss to combine and coat each potato, then allow at least 15 minutes for the potatoes to absorb the dressing. You can make the salad ahead of time and store it in a sealed container in the fridge for up to 3 days.


Typical values per serving when made using specific products in recipe


1,400kJ/ 335kcals



Saturated Fat












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