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New Potato Salad

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750 g (1 lb) small new potatoes
Salt and pepper
125 g (4 oz) sprouting broccoli
4 spring onions
4 tablespoons pine nuts
5 tablespoons olive oil
1 tablespoon white wine vinegar
Good pinch of caster sugar


Serves: 8


1 Wash potatoes and put in a saucepan. Cover with boiling water, add salt and cook for about 15 minutes, until just tender.

2 Meanwhile, cut the broccoli into bite-sized pieces and lay over the potatoes. Cover and cook for a further 2 minutes, until broccoli is tender. Drain the vegetables and set aside.

3 Finely slice spring onions and put in a small pan with the pine nuts and 2 tablespoons of the oil. Cook gently, shaking pan until pine nuts are toasted. Mix in a bowl with the potatoes and broccoli.

4 Mix together the remaining olive oil, the vinegar, sugar, salt and pepper. Pour over the salad and toss lightly together. Chill in the refrigerator until ready to serve.

COOK'S TIP:- Even though this is a cold salad, it is best to pour the dressing over the cooked potatoes whilst they are still warm, as this allows the flavours to be absorbed.

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