Roasting the potatoes for this potato salad with garlic and herbs means it’s full of flavour, especially when you add homemade mayonnaise too. It’s perfect for a summer barbecue or picnic.
I love potato salad, it’s the perfect accompaniment to a summer barbecue or to pack up for a picnic, so when I was asked to create a recipe using some delicious Cornish new potatoes it was the obvious choice.
I’ve chosen to roast the potatoes for this salad as it really brings out their flavour as well as adding a bit of extra texture. It’s also allowed me to add in some extra subtle flavours during the roasting by adding cloves of garlic and some sprigs of rosemary to the tray. If you prefer a stronger garlic flavour in your salad then you could blend some of the roasted garlic from the pan into the mayonnaise.
I tend to find that when I’m cooking for a barbecue or picnic it can be tricky to judge exactly how much to make, especially if you opt for putting everything out on the table or picnic rug and letting people dig in and help themselves. I don’t like people to run out of the bits they want to eat, so I usually err on the side of caution and make a bit extra just in case.
The great thing about this salad is that it’ll keep brilliantly until the next day and you can turn any leftovers into a more substantial meal by zapping some salmon in the microwave for a few minutes and flaking it into the potatoes with an extra squeeze of lemon juice – I’ve tried it with my leftovers and it tastes delicious.
A little bit about Cornish new potatoes
Cornish new potatoes are the first UK mainland new potato crop of the year (I’m guessing because it’s warmer all the way down there compared to where I am up in North Wales) and their arrival signals the start of summer. They’re grown in rich fertile soils close to the sea, which gives them a natural salinity and sweetness from their soft fluffy skins. I’ve already had some of this season’s potatoes and I can confirm they’re absolutely delicious.
Aside from the delicious flavour they have a few other advantages…
- They’re naturally fat-free (woo hoo!)
- They’re suitable for most diets from vegan to gluten-free – whilst this particular recipe may not be suitable for all diets there are little tweaks you can make if needed, e.g. switching to vegan mayo to make it vegan and egg-free or leaving out the mustard if you want it to be gluten-free.
- They’re inexpensive
- They need very little preparation – no need for peeling.
Cornish new potatoes are available in Tesco stores from mid-June until the end of July priced at £1.25 for a 750g bag or £2.99 for 1kg of loose potatoes (prices are correct at the time of launch but may vary throughout the season. Visit tesco.com for the latest prices).
Roasted Cornish New Potato Salad
- 1 kg Cornish new potatoes
- 1 small bulb garlic
- A few sprigs of rosemary
- Olive oil
- 4 tbsp mayonnaise*
- ½ tsp lemon juice
- ¼ tsp English mustard powder
- 4 spring onions
- A small handful fresh chives
*To make your own mayonnaise (see note 1)
- 3 egg yolks
- 125 ml rapeseed oil
- 125 ml vegetable oil
- 1 tsp white wine or apple cider vinegar
Roast the potatoes
- Pre-heat your oven to 220ºC/200ºC fan.
- Chop your Cornish new potatoes into bite-sized chunks (usually into 3-4 pieces). Place into a baking tray and drizzle with a little olive oil. Toss the potatoes in the oil so they’re all coated. Lay a few sprigs of rosemary on top. Split the garlic into individual cloves and bash them (either in a pestle and mortar or using the end of a rolling pin) to break them open slightly. Nestle the garlic cloves in between the potatoes and season with salt.
- Roast the potatoes for 40-45 minutes, until soft in the centre. Turn the potatoes halfway through your cooking time to ensure they cook evenly.
- Once the potatoes are cooked, remove them from the oven then leave to cool to use in your salad.
Make your mayonnaise (skip this step if you’re using ready-made)
- Mayonnaise is easiest made with a hand-blender, however you can also use a mixer with a whisk attachment on its highest speed setting. The secret to getting mayonnaise with a nice thick texture is to add the oil gradually and ensure that each addition is fully combined before adding more. If the oil is added too quickly the mayonnaise might not thicken.
- Put your egg yolks into a bowl or jug and blend using a hand blender. Gradually add the oils, no more than 2 tsp at a time. Blend in each addition before adding more. You mayonnaise will start by looking thin and yellow and as you add more oil it will thicken and it’s colour will become paler.
- Once the mayonnaise has thickened, mix in the white wine vinegar/apple cider vinegar.
- Take 4 tbsp to use in the potato salad and store the rest in the fridge for another time.
Make the potato salad
- Remove the potatoes from the tray (leave behind the garlic and rosemary) and chop each piece of potato into 2-3 pieces. Place them into a large bowl.
- Thinly slice your spring onions (you should use both the white and green bits for this salad) and finely chop the chives. Add them to the potatoes.
- Add the mayonnaise, lemon juice, and mustard. Season with salt and mix thoroughly.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
A couple of extra ideas…
Adding the garlic to the potatoes while they’re roasting provides a lovely subtle garlic flavour. If you’d like a stronger garlic flavour then remove the cooked garlic from its skin after roasting and blend it into the mayonnaise before adding it to the salad.
This salad is perfect as a side dish for a summer BBQ or for taking on a picnic. If you have any leftover then it’s great the next day mixed with some cooked salmon fillet and salad leaves as a light lunch.
Free From/Suitable For…
- Suitable for Vegetarians
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.