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  • Writer's pictureYiannoulla Burness

Teardrop Potato Salad

Enjoy this light and refreshing potato salad drizzled with a lemony mustard dressing.

Teardrop is a variety of potato shaped like a teardrop. It has pale yellow skin with splashes of pink usually at the bottom end of the potato and yellow flesh.

This potato holds its shape well when boiled and makes a beautiful display when dressed and served in a salad.

Any other variety of potato that holds it shape after cooking is fine to use.


1 medium size saucepan, serving plate or bowl


600g teardrop or potato of your choice

1 small bunch flat leaf parsley

1 small bunch coriander

2 tablespoons finely chopped chives

1/2 small purple onion thinly sliced

2 medium size radish thinly sliced

1 teaspoon of fresh coriander seed crushed

2 teaspoons salted lime or lemon zest

1 tablespoon dill, finely chopped (optional)

3 small mizuna leaves, finely chopped (optional)


(1) Wash potatoes and thinly slice.

*Place potatoes in a saucepan fill with water to cover add 1/2 teaspoon salt

*Bring potatoes to the boil then turn down heat and simmer until just cooked

*When potatoes are done, remove from heat and drain off cooking water. Let cool.

(2) Wash parsley, coriander, chives, dill and mizuna, dry throughly then finely chop and set aside

(3) Thinly slice onion and radish add to the herbs

(4) place cooled potato in a mixing bowl and add the rest of prepared ingredients


2 tablespoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon dijon mustard

1/2 teaspoon salt


(1) Add all ingredients to a bowl and whisk together until creamy

(2) Add dressing to potato and rest of ingredients toss gently to combine

(3) Spoon potato onto a serving plate and serve

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