Herby, Garlicky Potato Salad

Royal Blue Potatoes are in season at the moment and I love them in potato salads. They are firm and waxy and pretty with their blue skin. Of course, Kipfler potatoes and the French “La Rat” would be as delicious or even more so, but one really has to be lucky to find organic ones here in Australia. So I stick with the more readily available blue potatoes in the meantime. I like to steam them for this salad. It cooks them a little slower and I am in less danger of turning them into mush. Never a good thing, when married to an Englishman, who has the potato cooking thing pretty much in his genes.

I love to use a variety of herbs in this salad, but if I don’t have it, I just use the standards, parsley, red onion and garlic. Other herbs that work really well are tarragon, chives, mint and basil. Tarragon has a strong flavor, so better not use more than a tablespoon or two. Spring onions, thinly sliced are a great alternative to red onions, and garlic is a must. I use 3-5 small cloves, which might be too much for some of you, just start small and work yourself up to it. Good quality white wine or champagne vinegar, extra virgin olive oil and sea salt enhance the quality of this salad, so don’t skimp.

It is important to make the vinaigrette in advance. Picking, washing and chopping herbs sometimes takes longer than you think and you want it all to be ready when the potatoes are done. The warm potatoes go straight into the bowl with the vinaigrette. This way the potatoes soak in all the delicious flavors. Let the salad sit for up to an hour on room temperature, or put it in the fridge and return it to room temperature if you need it later in the day.


Serves 8


  • 2 1/2 pounds small, firm waxy potatoes (such as royal blue or Kipfler), skin on, washed and quartered
  • 1 medium red onion, finely diced or 6 spring onions thinly sliced
  • 1/4 cup finely chopped mixed herbs (such as parsley, chives, mint, tarragon and basil)
  • 3-5 cloves of garlic
  • 5 tablespoons olive oil
  • 3 tablespoons champagne or white wine vinegar 
  • 1 heaped teaspoon Dijon mustard
  • 1/2 teaspoon light agave syrup or sugar
  • 1 1/2 teaspoons sea salt
  • freshly ground pepper


Make your vinaigrette first. Wash and finely chop your herbs. Place them in a large salad bowl, together with the onion(s) and minced garlic (a garlic press is your best option for this). Add vinegar, mustard, agave syrup, salt and pepper. Finally in a slow stream, pour in the olive oil, while whisking the vinaigrette. Set aside.

Using a steamer basket, steam your potatoes for approximately 10 minutes or until done. Add cooked potatoes to salad bowl. Gently mix with vinaigrette. Let cool to room temperature and serve.

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