Potato and Romaine Salad with Garlic Vinaigrette

Linda McCartney
Serves 4-6
Print recipe
  • Prep time 10 mins
  • Cook time 10 mins
  • Ready time 20 mins

A delightful salad from Linda McCartney, perfect for a light lunch or starter.

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For the vinaigrette

  • 1-2 teaspoons mild or grainy mustard
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons wine vinegar, balsamic vinegar or cider vinegar
  • sea salt and freshly ground black pepper
  • 5 tablespoons virgin olive oil
  • crushed garlic, to taste

For the potato salad

  • 1 medium clove garlic, finely chopped
  • 75 g vinaigrette (above)
  • 900 g new potatoes, scrubbed
  • 1 head romaine lettuce, coarsely chopped
  • 1 small red onion, finely chopped
  • chopped fresh chives (for the garnish)
  • sea salt and pepper to taste


To make the vinaigrette

Mix the mustard with the lemon juice and vinegar and season with salt and pepper. Stir in the olive oil gradually so that the dressing thickens as you work. It should become creamy in consistency. Stir in the garlic. Allow to stand for up to 30 minutes before using, to allow for the flavours to develop.

To make the potato salad

Stir the garlic into the vinaigrette and let stand while you prepare the rest.

Cook the potatoes in boiling (lightly salted) water until just tender but still firm in the centre (pierce with fork and if they slide off then ready). Drain and allow to cool. Once cool, cut into cubes or slices.

Combine the potatoes, shredded romaine, and minced onion in a salad bowl toss with the vinaigrette until well mixed and allow to stand for a few minutes. Scatter chopped chives over the top just before serving.