New Potato Salad With Avocado & Lemon, Mustard Vinaigrette


I have never been a huge fan of potato salad; it just seems way too dull and unhealthy. I do however crave the earthy, creaminess of new potatoes. And this is precisely why this posh version appeals to me. It’s fresh, exciting and simply delicious. The vinaigrette is bursting with a tangy lemon goodness.

PS…You might find it hard to resist the temptation of having a sneaky mouthful straight from the fridge, but that, of course, is beside the point.


Ingredients – Serves 2-3 (as a side dish)

  • 2 cups new potatoes – cut into halves
  • Juice of a lemon
  • 2 x as much olive oil as lemon juice
  • 1tsp wholegrain mustard
  • 2 spring onions finely chopped
  • 2 ripe avo’s – diced into squares
  • I large handful of rocket, watercress and baby spinach
  • ½ tsp. Salt
  • ½ tsp. Pepper



  • Boil new potatoes in salted water, until just tender
  • Drain and leave to steam

Mix together –

  • Olive oil
  • Lemon juice
  • Salt & pepper
  • Wholegrain mustard
  • Place potatoes in a bowl and dress with 2/3 Vinaigrette
  • Add the Avocados and gently mix
  • Add the greens
  • Pour over the rest of the vinaigrette
  • Serve immediately


Dee’s Notes –

  • This salad is great with braai meat, grilled fish, chicken or quiche
  • Don’t overcook the potatoes, they must till have a bite
  • You can substitute with any herbs you like


Adapted from Two Spoons

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