Summer Charlotte Potato Salad

This fresh and simple salad, combining buttery Charlotte potatoes with seasonal courgettes, herbs and a zesty lemon dressing. Perfect for summer lunches, picnics or alongside a barbecue. Charlotte potatoes are perfect for a summer recipe—they’re waxy, hold their shape beautifully, and are especially good in salads.

Serves 4 - (as a side dish)

Ingredients:

• 750g Charlotte potatoes, washed and halved if large
• 1–2 courgettes (Patty Pan or Tondo di Nizza would be lovely), sliced
• A handful of salad leaves
• Fresh herbs (dill, parsley, basil or chives)
• 1 small cucumber, sliced (optional)
• 1–2 spring onions, finely sliced
• A handful of peas or green beans (if available)
• Feta cheese (optional)

Lemon & Herb Dressing:

• 4 tbsp good olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 small garlic clove, crushed
• A drizzle of honey
• Salt and freshly ground pepper

Instructions:

1. Boil the Charlotte potatoes in salted water until just tender (around 15–20 minutes). Drain and allow them to steam dry.
2. While still warm, toss the potatoes with half the dressing so they absorb all those lovely flavours.
3. Lightly grill or fry the courgettes until golden and tender.
4. Add the courgettes, salad leaves, cucumber, spring onions and herbs to the potatoes.
5. Drizzle over the remaining dressing and gently mix.
6. Finish with crumbled feta and extra herbs if you like.

It would be delicious alongside grilled fish, chicken, or simply with a chunk of crusty bread for a light summer lunch.