Briony's Crispy Potato Salad

BBC News

23-06-2025

Serves 4 - 6 Ingredients:Salad: 750g new potatoesJuice of 1 lemon 2 tbsp olive oil 4 spring onions 1 celery stick 2 pickles or 6 cornichons Handful of fresh dill and parsley1 tbsp grated parmesanDressing:3 tbsp mayonnaise 2 tbsp sour cream/Greek yoghurt1 tbsp Dijon mustard1 tbsp white wine vinegar1 tsp honey Zest of 1 lemon Method:Slice the potatoes in half and boil in salted water for 10 minutes or until tender. Drain and toss in the juice of a lemon.Oven on to 190C fan. Place the cooked potato halves cut side down on an oiled baking tray and use a mug to crush each one flat. Brush with olive oil, sprinkle with salt and bake for 20 minutes until crispy (you can also do this in an air fryer).Make the dressing by mixing all the ingredients together. Chop the spring onions, celery, pickles and herbs then mix well with the dressing.Leave the roasted potatoes to cool for 20 minutes. Toss the warm potatoes with the dressing then chill for up to an hour.Briony's Top Tips:Use waxy potatoes; new potatoes are ideal as they don't fall apart as easily, and they have a really nice, creamy texture.Boil the potatoes before roasting them. You don't have to roast them as long AND it keeps the middle tender while the outside stays crispy!Adding a tangy flavour like vinegar, pickles or lemon juice, adds depth to the flavour and lifts the salad!Add the dressing while the potatoes are still warm (not too hot) as it mixes better and they will absorb the flavour.Adding lemon juice can stop the potatoes from browning and keep the salad fresh.