Try My Red Potato Salad Recipe

This is a great new baby potato salad recipe, and while I usually use red potatoes, an assortment of two or three varieties, with their subtle differences in taste, works very well too (A great recipe for three potato salad - try it with Yukon Golds, White Creamers and Reds).

This creamy potato salad recipe is quite different from the run-of-the-mill traditional potato salad recipes, and is great at parties and - need I say it - barbecues.

Why not try this non-traditional potato salad recipe at your next barbecue?

Suitable for 6 salad servings


  • 1 pound red baby potatoes, jacketed and rinsed well
  • 4 tablespoons fresh lemon juice, divided
  • 1/4 cup olive oil 
  • 2 garlic cloves, minced
  • 2 tablespoons mayonnaise
  • 3 anchovy fillets, soaked in cold water, sliced
  • 1 chili pepper, seeded and diced
  • 4 scallions or green onions, sliced (green and white parts) 
  • 1/2 cup fresh coriander leaves, shredded
  • Salt and freshly ground pepper, to taste


  1. Do not peel. Rinse well, and slice the potatoes lengthwise and boil in salted water with 1 tablespoon lemon juice until they are soft enough to eat.
  2. Drain and transfer to bowl
  3. In a separate bowl, mix the olive oil, the remaining 3 tablespoons lemon juice, garlic, mayonnaise, anchovy, chili pepper and the salt and pepper.
  4. Add the mix to the potatoes while they are still hot.

Try some of our other great outdoor cooking salad recipes and sides dishes