Simple Herby Potato Salad

Time: 20 mins
Serves: 4
Tags: Vegan, Vegetarian


You can’t beat a good potato salad at a summer BBQ! This Herby Potato Salad coats our deliciously creamy Pembrokshire Earlies with a simple light herb dressing which really allows the full flavour to come through. Invite the family ’round, crack out the BBQ, and tuck in to a bowl of goodness!


  • 500 g Pembrokshire Earlies
  • 20 g Basil Leaves
  • 10 g Fresh Dill
  • 10 g Flat Leaf Parsley
  • 10 g Chives
  • 3 tbsp Olive Oil
  • 1 Garlic Clove
  • 1.5 tbsp Apple Cider Vinegar
  • 1 tsp Honey
  • Salt & Pepper, to season


  1. Bring a medium-sized saucepan of slightly salted water to the boil. Gently add the Pembrokshire Earlies and cook for 10 – 15 minutes.
  2. Once cooked, drain and set to one side to cool slightly.
  3. Add all other ingredients to a food processor, blender, or bullet, and blitz together. Add more oil to loosen the mix if needed, to taste.
  4. Once cooled, slice the potatoes into quarters and pop into a large bowl. Drizzle the dressing over and give the bowl a light shake to coat the potatoes.
  5. Serve & enjoy!

Top Tip

If you’re trying to save time before a get-together, why not make this salad a few hours before? Simple cover the bowl with clingfilm and pop into the fridge until about 30 minutes before you want to enjoy!

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