I have never been a huge fan of potato salad; it just seems way too dull and unhealthy. I do however love 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, mustardy goodness.

P.S: 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.


Serves 2-3 

2 cups new potatoes – cut into halves

Juice of a lemon

½ cup olive oil

1 tsp. wholegrain mustard

2 spring onions –  finely chopped

2 ripe avo’s – diced into squares

1 large handful of rocket, watercress and baby spinach

½ tsp. salt

½ tsp. pepper


1 Boil new potatoes in salted water, until just tender.

2 Drain potatoes and leave to steam.

3 Mix together the olive oil, lemon juice, salt and pepper, and wholegrain mustard.

4 Place potatoes in a bowl and dress with ⅔ vinaigrette.

5 Add the avocados and gently mix.

6 Add the greens.

7 Pour over the rest of the vinaigrette.

8 Serve immediately.

Dee’s Notes:

• This salad is great with braai meat, grilled fish, chicken or quiche.

• Don’t overcook the potatoes, they must still have a bite.