James Martin Potato Salad

This James Martin potato salad is a classic British side made properly. Creamy, comforting, and full of gentle flavour, it combines tender potatoes with a rich, well-balanced dressing. It is an easy recipe that suits beginners and experienced cooks alike, and it comes together in about 35 minutes from start to finish.

Ingredients

For the potatoes

• 1 kg new potatoes or waxy potatoes
• 1 tsp salt, for boiling

For the dressing

• 200 g full-fat mayonnaise
• 2 tbsp crème fraîche
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• Salt, to taste
• Freshly ground black pepper, to taste

For the additions

• 3 spring onions, finely sliced
• 2 tbsp fresh chives, chopped
• 1 small shallot, very finely diced
• 1 tbsp fresh parsley, chopped

How to Make James Martin Potato Salad

• Prepare the potatoes: Wash the potatoes and cut any large ones into even-sized pieces. Place them in a large pan of cold salted water and bring to a gentle boil.
• Cook the potatoes: Simmer for 15 to 18 minutes until just tender when pierced with a knife. Drain well and allow the steam to escape for 5 minutes so excess moisture evaporates.
• Make the dressing: In a large bowl, mix the mayonnaise, crème fraîche, Dijon mustard, and white wine vinegar until smooth. Season lightly with salt and black pepper.
• Combine while warm: Add the warm potatoes to the dressing and gently fold until evenly coated. Warm potatoes absorb flavour better and improve the final texture.
• Add the extras: Stir in the spring onions, shallot, chives, and parsley. Mix carefully to keep the potatoes intact.
• Rest and serve: Allow the salad to rest for 10 minutes before serving. Taste and adjust seasoning if needed.

Tips

Why is my potato salad watery?

This usually happens if the potatoes are mixed while too wet. Always let them steam dry briefly after draining.

Should I peel the potatoes?

No. Leaving the skins on adds texture and flavour, especially when using new potatoes.

Can I make it more tangy?

Add an extra teaspoon of vinegar or a squeeze of lemon juice to sharpen the dressing.

How do I keep the potatoes from breaking?

Use waxy potatoes and fold gently using a spatula rather than stirring vigorously.

Serving Suggestions

• Serve alongside grilled chicken or roast beef
• Perfect with barbecued sausages or burgers
• Ideal as part of a cold buffet or picnic spread

Storage

Room temperature

Do not leave out for more than 2 hours due to the mayonnaise-based dressing.

Refrigerator

Store in an airtight container for up to 3 days. Stir gently before serving.

Freezing

Freezing is not recommended as the dressing will separate and affect texture.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 28 g
• Protein: 4 g
• Fat: 22 g
• Saturated fat: 4 g
• Sodium: 420 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs