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Scarsdale potato salad


  • A good handful of small potatoes (I used Kipfler)
  • A few baby carrots
  • A good handful of fresh salad and herb leaves (I used rocket, basil and oregano)
  • A few tablespoons of olive oil
  • Salt and pepper
  • A few nasturtium flowers, optional


  1. Place potatoes and carrots in a saucepan of water and bring to the boil. Simmer until just tender.
  2. Drain, return to saucepan and add some of the olive oil. Toss to coat potatoes and carrots and allow to cool.
  3. Combine potatoes and carrots with remaining ingredients in a large bowl, dress with extra olive oil if necessary.