Baby potato salad


Serves 4

500g Scotty Brand Baby potatoes



1 tbs Dijon mustard

1 tbs Chardonnay vinegar

75ml peanut oil

75ml rapeseed oil

2 tbs chopped fresh herbs (chives, parsley, dill)

1 bunch spring onions

Salt and pepper to taste

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  1. Scrub potatoes under cold running water, put into a saucepan, cover with water, season with salt and bring to a gentle simmer. Cook for about ten minutes until potatoes are tender.
  2. Whisk the mustard and vinegar together and slowly pour in the oils. Check for seasoning.
  3. Drain the potatoes and leave to dry for a few minutes. You can serve this dish with the potatoes still warm or leave them to cool completely, according to your preference.
  4. Put potatoes into a clean bowl and pour over the dressing, add the chopped herbs and toss together.
  5. Place potatoes into serving dish and sprinkle thinly sliced spring onions on top.
Recipe courtesy of Andrew Fairlie.