Beautiful warm potato salad that is quick and easy to make, and a prefect side to a weeknight meal.


  • Approx 8 waxy potatoes (I like to use kipfler)

  • 100ml extra virgin olive oil

  • 1 tablespoon dijon mustard

  • 1 tablespoon seeded mustard

  • 4 tablespoons white wine vinegar

  • 1 lemon, juiced and zested

  • 3 eschalots, peeled and finely sliced

  • 3 tablespoons baby capers, drained

  • 2 sprigs dill, chopped

  • 2 sprigs flat-leaf parsley, chopped

  • 1 tbs cream


  • 1.

    Use a selection of peeled and unpeeled potatoes and cut into thick slices. Boil or steam until tender. Drain well and salt - toss them around a bit so that they get a bit rough around the edges. Combine oil, mustards, vinegar, lemon juice and zest, and eschalots in a bowl, then stir through potatoes. Add capers, dill and parsley and toss gently to combine.

  • 2.

    Pile potatoes onto a serving plate and pour any remaining dressing over the top. Serve warm.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 554kj
  • Fat Total 25g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 76g
  • Sugar 4g
  • Sodium 161mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Make sure that the potatoes are tender, there is nothing worse than an undercooked potato.

By tossing the potatoes and roughing up the edges, and by adding the dressing when they are still hot, the dressing is absorbed better and makes the potatoes really tasty.

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