Summer Coriander Potato Salad


My best mate Philippa and cousin Rose go mad for this potato salad. Philippa sneakily stocks her fridge with all the ingredients so I can make it for her every time I visit (cheeky mare). Rose on the other hand is less subtle, she simply throws a tantrum at family barbecues when she realises I haven’t made it. So it must be good!
I have a bit of a love/hate relationship with mayonnaise due to a rather traumatic experience. I once got covered head to toe in the stuff by accidentally dropping a bucket (yes a bucket) of Hellmans Mayonnaise on the floor when I was a waitress. I tried scooping it up with kitchen towel but kept slipping and falling over in it, truly revolting. It took me a while before I could face eating it again… I actually have a more horrifying mayonnaise story than that but it’s a little salty, so might have to save that gem for next time. Anyway the reason I love this potato salad is because it’s not all that mayonnaisey. Can’t stand a shop bought potato salad, horrible hard boiled potatoes, swimming in a sea of mayonnaise, barf!

Summer Coriander Potato Salad
Serves 2- 3 / takes 30 minutes / V
1kg of new potatoes, halved
2 Tbs mayonnaise (I always use full fat Hellman’s)
Half a red onion, peeled and finely diced
1 crushed garlic clove, crushed
Bunch of fresh coriander, roughly chopped
1 Tbs butter
1 tsp of Dijon Mustard
Salt and pepper
Extra virgin Olive Oil

1. Bring a large pan to the boil. I try and keep the smaller potatoes whole, if they’re a little big then cut them in half. Carefully add them to the boiling water and season generously with salt. Simmer for around 20 minutes.
2. Meanwhile roughly chop a large bunch of fresh coriander, finely slice the onion and and crush the garlic. Be really generous with the coriander, the more the better.
3. Once your potatoes are cooked, strain and submerge them in cold water for a couple of minutes to cool them down. Give them another rinse with cold water, strain and put them to one side to dry a little. Ideally you want them to still be warm when you add the rest of the ingredients.
4. Now then, you can just chuck everything else in and hope for the best but I prefer to add the other ingredients in stages and seasoning in between each stage. I always season my potatoes as I would season my chips, with a dangerous amount of salt… BUT IT TASTES SO GOOD!
Stage One: Start by folding in the butter until it’s melted and season
Stage Two: Add the mustard, garlic and the mayonnaise, mix well and season again
Stage Three: Add the red onion, the coriander and give it another season
Stage Four: Finally drizzle with Extra Virgin Olive oil and top with a good grind of black pepper… DONE! x


If you’ve had a go at making my potato salad or any of my other recipes I’d love to hear about it. @corrieheale

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