Potato Salad

Potato salad has always had a place in my kitchen. It shows up next to grilled fish, alongside meat, or on its own when I want something simple and familiar. I learned it early, adjusted it over the years, and kept it close to how I actually like to eat. This is the version I make most often. Olive oil instead of mayonnaise, lemon for freshness, herbs for balance. It rests, settles, and tastes better after a few hours, which is why I usually make it ahead and keep it in the fridge.

Ingredients

• 1 kg baby potatoes

• Extra virgin olive oil

• Juice of half a lemon

• Fresh parsley

• Spring onions

• Salt

• Black pepper

• Dried mint

• Sumac

  
  

Instructions

Cook the potatoes

Boil the baby potatoes in well-salted water until just tender. They should be cooked through but still hold their shape. Drain and let them cool until warm, not hot.

Prepare the potatoes

Cut the potatoes into bite-sized pieces and transfer them to a wide bowl or serving dish. Keeping them warm at this stage helps them absorb the dressing better.

Add the herbs

Finely chop the parsley and spring onions and add them to the potatoes.

Dress and season

Drizzle generously with olive oil and add the lemon juice. Season with salt, black pepper, dried mint, and sumac. Mix gently so the potatoes stay intact.

Let it rest

Cover and let the salad rest for a few hours. If you have time, refrigerate it overnight. The flavors settle and improve as it sits. Serve chilled or at room temperature.

Serving Notes

This potato salad works well next to fish, grilled meat, or roasted vegetables. I often serve it with oven-baked salmon, but it also stands on its own as a simple meal with bread.

It keeps well in the fridge for a couple of days and makes an easy lunch the next day.