British New Potato Salad
British New Potato Salad is a classic, creamy side dish made with small, waxy new potatoes that hold their shape well after boiling. It typically features a mayonnaise-based dressing, often with additions like spring onions, celery, fresh herbs (such as parsley or chives), and sometimes a touch of mustard or vinegar for tang. It is a staple of British summer cuisine, commonly served at barbecues, picnics, and alongside grilled meats.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the potatoes and fats from the mayonnaise dressing, with a modest amount of protein. A typical serving provides a good amount of potassium and vitamin C from the potatoes, and generally ranges from 250 to 350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 3 g |
| Carbs | 25 g |
| Fat | 21 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 400 mg |
| Potassium | 450 mg |
| Vitamin C | 15 mg |
| Vitamin B6 | 0.3 mg |
| Niacin (B3) | 1.5 mg |
| Phosphorus | 70 mg |
| Magnesium | 25 mg |
| Manganese | 0.4 mg |
| Folate | 20 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it is a quintessential part of British 'al fresco' dining and summer social events. Nutritionally, using new potatoes (which are lower in starch and higher in moisture than older varieties) gives the salad a distinctively firm, waxy texture that doesn't become mushy.
