Potato Salad Recipes


  • 500g new potatoes, halved or quartered if large
  • 80g spring greens, shredded
  • 2 tbsp horseradish sauce
  • 3 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 6 spring onions, sliced
  • 3 roasted peppers, seeded and thickly sliced
  • 1 head little gem, leaves separated
  • 2 smoked mackerel fillets, skinned and flaked
  • 1 tbsp finely chopped chives


Calories columnFat columnSaturates columnSugars columnSalt column
373 per serving
19% %GDA
21g per serving
30% %GDA
4g per serving
20% %GDA
11g per serving
12% %GDA
1.60g per serving
27% %GDA


  1. Place the potatoes into a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15 minutes until nearly tender.

  2. Add the spring greens and simmer for another couple of minutes until tender.

  3. Drain and return to the pan to steam dry for a couple of minutes.

  4. Meanwhile, pour the horseradish and olive oil into a bowl, season with salt and black pepper and whisk together.

  5. Tip the warm potatoes into the dressing and toss until coated.

  6. Stir in the spring onions, red peppers and little gem leaves then spoon onto a serving plate.

  7. Flake the smoked mackerel over the salad, top with the chives and serve straightaway.