Special Potato Salad

    28 min

    Make quick work of a potato salad by using halved tiny new potatoes, then toss them while still warm in a creamy Dijon mustard dressing and top with rollmops and salami. Delicious!

    2 people made this

    Serves: 4 

    • 700g ready-washed baby new potatoes, halved
    • 2 tsp Dijon mustard
    • 4 tbsp mayonnaise
    • 4 tbsp plain yoghurt
    • 4 spring onions, finely sliced
    • 2 dill cucumbers, finely chopped
    • 1 tub rollmops or sweet-cured herrings in dill marinade, about 260g, drained and sliced into large pieces
    • 4 slices salami, about 20g, snipped into very thin strips

    Prep:20min  ›  Cook:8min  ›  Ready in:28min 

    1. Put the potatoes in to a pan and pour over just enough boiling water to cover. Half-cover the pan with a lid, bring to the boil, then lower the heat a little, and simmer for 7-8 minutes or until the potatoes are just tender. Drain well and leave to cool for 5 minutes.
    2. While the potatoes are cooking, blend the mustard with a spoonful of the mayonnaise in a serving bowl, then stir in the remaining mayonnaise and the yoghurt. Reserve about 1 tbsp of the sliced spring onions and dill cucumber for the garnish, then stir the remainder into the mayonnaise dressing. Add the warm potatoes and toss together until all the pieces are coated in the dressing.
    3. Top the salad with the rollmops or marinated herrings and scatter with the salami strips. Serve extra rollmops and salami on the side, if you like. Garnish with the reserved sliced spring onions and dill cucumber, grind over some black pepper and serve at once.


    For rollmops and salami, use a 45g can marinated anchovies, drained, and 6 chopped green olives.

    …another idea

    Chicken and almond salad Instead of mustard, stir 1 tbsp mild curry paste, 1 tbsp smooth mango chutney and an extra 1 tbsp yoghurt into the mayonnaise mixture at step 2. Omit the dill cucumber. Substitute 250g cold cooked chicken for the rollmops and salami, mixing it into the salad at step 2, rather than serving on top. Sprinkle with 25g toasted flaked almonds just before serving.

    …get ahead

    This salad is equally good served cold. Prepare it up to 12 hours ahead of serving, cover and chill in the fridge. Ideally, remove from the fridge about 30 minutes before serving.

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    I made this potato salad recipe without the rollmops/salami (just as a side dish). The dressing is fab, its light, zingy and tasty and is super quick and easy, i look forward to making it again.  -  08 Jun 2010