James Martin Potato Salad

This James Martin potato salad is my go-to when I want something a little more special than the usual deli-style version. Think golden, oven-roasted new potatoes with crisp edges, folded through a creamy mustard dressing with fresh herbs, capers, and a little sharpness from cornichons. It’s genuinely easy, feels restaurant-worthy, and comes together in about 50 minutes from start to finish.

Ingredients

For the potatoes

• 1.2kg baby new potatoes, scrubbed (halve any large ones)
• 1 1/2 tsp fine salt (for boiling water)
• 2 tbsp olive oil
• Freshly ground black pepper, to taste

For the James Martin-style dressing

• 4 tbsp mayonnaise
• 4 tbsp crème fraîche (or sour cream)
• 1 1/2 tbsp wholegrain mustard
• 1 tbsp Dijon mustard
• 2 tbsp white wine vinegar (or cider vinegar)
• 1/2 lemon, zest plus 1 tbsp juice
• 1 small shallot, very finely diced

For crunch and freshness

• 3 tbsp capers, drained
• 4 cornichons (or gherkins), finely chopped
• 4 spring onions, thinly sliced
• 2 tbsp chopped fresh chives
• 3 tbsp chopped fresh flat-leaf parsley (plus extra to serve)

Optional add-in

• 4 rashers smoked streaky bacon, finely chopped

How to Make James Martin Potato Salad

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Slide a large baking tray onto the middle shelf to heat up. This helps the potatoes colour quickly and crisp at the edges.
• Parboil the potatoes: Put the new potatoes into a large pan of cold water with the salt. Bring to the boil and cook for 8 to 10 minutes, until you can just pierce them with a knife. Drain well, then leave them in the colander for 2 minutes to steam-dry.
• Coat for roasting: Tip the potatoes back into the empty pan. Add the olive oil and a good grind of black pepper, then toss until evenly coated.
• Bake (roast) until golden: Carefully remove the hot tray from the oven, tip the potatoes on, and spread them out. Roast for 20 to 25 minutes, turning once, until they’re golden with crisp edges.
• Mix the dressing: While the potatoes roast, whisk the mayonnaise, crème fraîche, wholegrain mustard, Dijon mustard, vinegar, lemon zest and juice, and finely diced shallot in a large bowl until smooth.
• Add the punchy bits: Stir in the capers, cornichons, spring onions, chives, and parsley. Taste the dressing now. It should be a little sharper than you think, as the potatoes will mellow it out.
• Cool briefly: Let the roasted potatoes sit for about 10 minutes, just until they’re warm rather than piping hot. This keeps the dressing creamy and stops it splitting.
• Assemble the salad: Fold the warm potatoes through the dressing gently so they stay intact. If using bacon, stir it through or sprinkle it over the top. Finish with extra parsley and serve slightly warm or at room temperature.

Tips for the Best Potato Salad

Why is my potato salad watery?

Watery potato salad usually comes from potatoes that were not steam-dried after boiling. Drain them well and give them a couple of minutes in the colander before roasting. Also make sure capers and cornichons are drained properly before adding.

How do I stop the dressing from splitting?

Let the potatoes cool for about 10 minutes before mixing. If they’re too hot, a mayo-based dressing can look oily. Warm is perfect, it helps the potatoes absorb flavour without breaking the dressing.

Can I make it more like a classic creamy picnic potato salad?

Yes. Skip roasting and simply boil the potatoes until tender, then dress them while warm. For a softer, creamier feel, increase the mayonnaise by 1 to 2 tablespoons and reduce the vinegar slightly.

How do I get really crisp potatoes for extra texture?

Heat the tray in the oven first and do not overcrowd it. If your tray is small, use two trays. Crowding traps steam, and you’ll lose that golden edge that makes this version so good.

Serving Suggestions

• Alongside grilled chicken, sausages, or a BBQ spread
• With smoked salmon or hot-smoked mackerel and lemon wedges
• Next to roast beef or roast chicken for a relaxed Sunday lunch
• With a simple green salad dressed with olive oil and vinegar

Storage

Room temperature

Serve within 2 hours if it’s sitting out (less in hot weather). Because the dressing contains mayonnaise and crème fraîche, I don’t leave it out any longer than necessary.

Refrigerator

Store in an airtight container for up to 3 days. The flavour actually improves after a few hours. If it thickens in the fridge, loosen with 1 to 2 teaspoons of water or a small squeeze of lemon, then toss gently.

Freezing

I do not recommend freezing this potato salad. Mayonnaise-based dressings can separate and the potatoes can turn grainy. If you need a freezer-friendly option, freeze plain cooked potatoes and make the dressing fresh when you’re ready to serve.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 34 g
• Protein: 6 g
• Fat: 18 g
• Saturated fat: 4 g
• Sodium: 520 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

James Martin Potato Salad

Recipe by Milli Rose

0.0 from 0 votes

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Calories

320

kcal

50

minutes

Crispy roasted new potatoes tossed in a creamy mustard dressing with herbs, capers, and cornichons. A James Martin-style potato salad that’s fresh, rich, and perfect for BBQs or Sunday lunch.

Ingredients

• 1.2kg baby new potatoes, scrubbed and halved if large

• 1 1/2 tsp fine salt (for the water)

• 2 tbsp olive oil

• Freshly ground black pepper, to taste

• 4 rashers smoked streaky bacon, finely chopped (optional)

• 4 tbsp mayonnaise

• 4 tbsp crème fraîche (or sour cream)

• 1 1/2 tbsp wholegrain mustard

• 1 tbsp Dijon mustard

• 2 tbsp white wine vinegar (or cider vinegar)

• 1/2 lemon, zest and 1 tbsp juice

• 1 small shallot, very finely diced

• 3 tbsp capers, drained

• 4 cornichons (or gherkins), finely chopped

• 4 spring onions, thinly sliced

• 2 tbsp chopped fresh chives

• 3 tbsp chopped fresh flat-leaf parsley (plus extra to serve)

Directions

• Preheat the oven to 220°C (200°C fan) and heat a large baking tray inside.
• Boil the potatoes in salted water for 8–10 minutes until just tender, then drain well and steam-dry for 2 minutes.
• Toss potatoes with olive oil and pepper, then roast on the hot tray for 20–25 minutes, turning once, until golden and crisp at the edges.
• (Optional) Fry the chopped bacon in a dry pan until crisp, then drain on kitchen paper.
• Whisk mayonnaise, crème fraîche, wholegrain mustard, Dijon, vinegar, lemon zest and juice, and shallot until smooth.
• Stir in capers, cornichons, spring onions, chives, and parsley.
• Let the potatoes cool for 10 minutes, then fold through the dressing while still slightly warm so they drink up the flavour.
• Taste, adjust seasoning, and finish with extra parsley (and bacon, if using). Serve slightly warm or at room temperature.

Notes

• Dress the potatoes while they’re still warm for the best flavour.
• If you prefer a looser salad, add 1–2 tbsp of warm water or a splash more vinegar.
• For a lighter version, swap half the mayo for extra crème fraîche or Greek yogurt.