Warm New Potato Salad with Mustard & Dill

Set at The Glasshouse

Prep: 10 min · Cook: 20 min · Total: 30 min · Serves 2 as a side dish

a warm side dish for a small table

Ingredients

• 400 g small new potatoes, scrubbed; large ones halved to a similar size
• 1 tablespoon olive oil
• 2 teaspoons wholegrain mustard
• 2 teaspoons lemon juice, plus more to taste
• 1 tablespoon water, if needed to loosen the dressing
• 2 spring onions, finely sliced
• 1 tablespoon chopped fresh dill
• Salt and black pepper, to taste

Method

1. Place the potatoes in a saucepan and cover with cold water. Add a little salt if wanted. Bring to the boil, then reduce to a steady simmer and cook until a knife slides easily into the centre. Start checking at about 12 minutes; the actual time depends on their size.
2. Meanwhile, whisk the olive oil, mustard and lemon juice in a bowl. Add water only if the dressing needs loosening.
3. Drain the potatoes well. Let the steam subside for a few minutes, then halve any that are too large for a comfortable bite.
4. Toss the warm potatoes gently with the dressing. Fold in the spring onions and dill. Taste and adjust the seasoning and lemon juice.
5. Serve warm, divided between two plates as a side dish.

Essy note: Add the salad to a meal you already know how to prepare. It could sit beside a familiar tart or vegetables, or other food you enjoy. The quantities here describe a side, not a complete meal.

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 22 October 2026

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