Classic new potato salad
Waitrose and Partners

Classic new potato salad

Adding the potatoes to the dressing while warm enables all the flavours to be soaked into the potatoes, as they cool. 

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  • Serves8
  • CourseSide
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Pluscooling

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  • 1kg Essential Charlotte Potatoes
  • 3 tbsp mayonnaise
  • 3 tbsp salad cream
  • 2 tbsp wholegrain mustard
  • ½ lemon, juice
  • 1 bunch salad onions, finely sliced
  • 8 cornichons, chopped
  • 1 tbsp Cooks' Ingredients Nonpareille Capers, drained
  • 1/2 x 25g pack fresh flat leaf parsley, leaves finely chopped
  • 1/2 x 20g pack tarragon, leaves finely chopped


  1. Bring a large pan of salted water to the boil, add the potatoes and simmer for 15-20 minutes until tender. Meanwhile, in a separate bowl, mix together the mayonnaise, salad cream, mustard and lemon juice.

  2. Drain the potatoes, reserving 2 tbsp cooking liquid, and leave to steam for a couple of minutes, until just cool enough to handle. Halve the warm potatoes, or quarter the larger ones and add to the mayonnaise mixture with the reserved cooking water. Toss to combine, then set aside to cool completely.

  3. Once cool, stir through the remaining ingredients and season to taste.


Typical values per serving when made using specific products in recipe


694kJ/ 165kcals



Saturated Fat












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3 out of 5 stars1 rating