Warm wild garlic potato salad with earthy new potatoes and the freshness of wild garlic and parsley, in a lemon and mustard dressing. A quick salad to prepare and served warm it's a great side dish for any meal.
My warm potato salad is a simple side dish that makes the very best of this freely foraged Spring green. Cooking with wild garlic is simple, it wilts quickly into any dish, much like spinach.
There are certain combinations of flavours that I love to eat with garlic, and lemon and parsley is one such combination. These 3 ingredients work so well together in any dish.
However, with it's milder taste, I think wild garlic is a great substitute as it doesn't overpower the lemon in quite the same way as raw garlic can.
Why you'll love this recipe
- With a few simple ingredients you can transform the humble potato.
- The perfect balance of flavours as wild garlic pairs beautifully with fresh parsley and lemon.
- Quick to prepare you have delicious side dish ready to enjoy in the time it takes to boil some potatoes.
- Feed a crowd as this recipe can be easily doubled up.
- Gluten free, dairy free and vegan.
Recipe ingredients
- Potatoes: I use new potatoes, leaving the skin on and giving them a wash.
- Wild Garlic: for this recipe I use the wild garlic leaves, washing them and cutting them into fine shreds. I forage for my wild garlic, but if you are lucky you might be able to pick some up in your local greengrocer or farmers market.
- Fresh Herbs: I like to add freshly chopped parsley which pairs really well with wild garlic and also the lemon in the salad dressing.
Lemon and mustard salad dressing ingredients
- Mustard: I like to use wholegrain mustard in this recipe which has a mild flavour.
- Lemon: I use both the juice and zest from ½ lemon to give the dressing a delicious zesty flavour.
- Oil: in this dressing I like to use extra virgin olive oil as it has a great nutty flavour.
- Seasoning: I keep the seasoning simple with some sea salt and freshly ground black pepper.
TOP TIP: As with all foraging, only forage for wild garlic if you know what you are looking for!
How to make Warm Potato Salad
- Prepare the ingredients and cook the potatoes until soft.
- Drain and allow the potatoes to steam dry while you get on with making the salad dressing.
- Place the ingredients for salad into bowl and pour over the salad dressing.
- Mix well to combine and serve immediately while still warm.
Recipe variations
- Potatoes - You can use any variety of new season potato in this recipe, but I think it works particularly well with the earthy flavours of Jersey Royal Potatoes.
- Fresh Herbs: I've used wild garlic and parsley in this recipe. You could also use other soft herbs like basil, dill or tarragon. Thyme leaves are also an option if they are soft and not too woody.
- Mustard: I used wholegrain mustard in the salad dressing but Dijon mustard would be a good alternative.
Serving suggestions
This delicious warm potato salad contains no mayonnaise, so it is lighter and can be served alongside other salad sides. It's great with grilled or roasted meat. A tasty addition to a Sunday roast, the sharpness of the lemon in the dressing will cut through the rich meat.
I'm looking forward to enjoying this salad the next time I barbecue, I think the freshness of the dish will work beautifully with a smoky, grilled steak.
Useful hints and tips
- Planning a barbecue or party? Double or treble this recipe, depending on the numbers you are catering for.
- Containing no dairy this side dish is suitable for dairy free and vegan diners.
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
As the name would suggest, this green leaf tastes of garlic, but not as strong, somewhere between garlic and chives. However, it is not as overpowering when eaten raw as a clove of garlic. There is a real freshness of taste to the leaf and used in moderation it won't overpower the flavours of the other ingredients in your dish.
The broad leaves are vibrant green, and best picked young when they are most flavoursome, before they start to flower. That's not to say you can't eat the leaves once they are in flower, you can! In fact I eat these delicious leaves the entire growing season to make the very best of wild garlic while it is here!
Wild garlic can be paired with a variety of savoury flavours, I'd avoid anything sweet. I tend to think if the flavour works with regular garlic, then it will work with wild garlic. For example I've paired it in this recipe with lemon and parsley, which work with garlic and wild garlic.
Wild garlic can be found growing in woodlands around the UK from March to June. If you're very lucky you can find it at farmers markets and local greengrocers. However, I have to forage for mine.
You won't find it growing out in the open, the broad green leaves grow under the shade of trees, often in damp ground, so look beside shaded riverbanks. With anything foraged just make sure that you know what you are picking. Don't go picking leaves if you don't know what you are looking for! The giveaway for wild garlic is the smell, it has a pungent garlic aroma.
Please take care when picking wild garlic to only remove the leaves, don't pull too hard or you'll remove the bulb as well and you don't want to spoil next years crop. As with all foraging take only what you need and treat the site with care so you can enjoy it again next year.
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Additional recipe suggestions
If you enjoy cooking with wild garlic try some of my favourite recipes:
Love salad? Then head to my Best Salad Recipes post where you will find links to all my favourite salads in one place.
Warm Wild Garlic Potato Salad
Ingredients
- 600 g new potatoes (leave the skin on)
- 1 large handful wild garlic (washed and cut into fine shreds)
- 1 tablespoon fresh parsley (chopped)
Salad Dressing
- 2 teaspoon wholegrain mustard
- ½ lemon zest and juice
- 5 tablespoon extra virgin olive oil
- salt and pepper
Instructions
- Place the potatoes into a large pan of salted water and boil for 10-15 minutes until cooked. The length of cooking time will vary depending on the size of potatoes you use. Once soft remove from the heat and drain into a sieve. Set aside to steam dry.
- Meanwhile, prepare the wild garlic and the parsley,
- Place all the ingredients for the salad dressing into a jam jar, add a little seasoning to taste. Replace the lid on the jar and secure tightly before giving the jar a good shake to mix together all the ingredients. Check the seasoning and add more if necessary.
- Put the potatoes into a large bowl, pour over the salad dressing and add the wild garlic and chopped parsley. Give everything a really good mix to thoroughly combine everything. Serve this warm salad immediately.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Jacqui – Recipes Made Easy:Only Crumbs Remain says
Made this salad with the wild garlic that came in our veg box delivery. Absolutely delicous! Thank you
Lesley says
Thank you Jacqui, I'm really glad you like it. I have to say it's been a real hit in our house this year. Lesley x
Jo Allison / Jo's Kitchen Larder says
My new favourite potato salad! I am obsessed with wild garlic so obviously when I saw your recipe I had to try it. Made it the other day and absolutely loved it! I love the tangy mustard dressing and wild garlic and parsley simply added heaps of flavour. Thank you!
Lesley says
Thank you Jo, I'm really glad you liked it. When I was recipe testing this on my family my daughter went back for seconds, she never loads her plate with potato so I knew I was onto a winner! Like you I love the wild garlic season and make the absolute best of it. Lesley x
Eb Gargano | Easy Peasy Foodie says
What a lovely twist on the standard potato salad! I much prefer the sound of yours to the usual dripping with mayo kind! Eb x
Lesley says
Thank you Eb, I have to say I this was such a lovely light way to serve potatoes. Super fresh ingredients helped too. Lesley x