Skip navigation and jump to content.

 the goods

1.5 lb potatoes (yukon gold is great )

1.5 lb baby carrots

fresh dill

very good olive oil

dijon mustard

1 clove garlic



dry white wine (crisp, like a sauvignon blanc)

white vinegar

1 lemon

sugar (to taste)



time: 15minutes active, 

25 minutes cooking

you will need:

  • measuring jug
  • large saucepan with lid
  • steamer


baby carrot and potato salad

This salad is inspired by two of my favourite women; Julia Child and Bea Goldman.

Julia's potato and oil salad and Bea's wonderful skill at salad dressings of all kinds collided when I made this salad.

Get the best ingredients that you can find. I got my spuds and baby carrots at the local farmer's market. I got the best, grassiest olive oil that Paso Robles could afford me. And I used white Balsamic vinegar.

Put a large pot of water on a high heat and place the spuds in it. Cover and bring to the boil. Add a 2 tspns salt to the water.

Trim and peel the carrots. If you can, toss them into a steamer and just pop them over the potatoes when they reach a boil.

Make the vinaigrette by crushing a clove of garlic and putting it into a measuring jug. Add 1 tspn of salt and use a wooden spoon to crush the salt and garlic together.

Add 1 tspn of dijon mustard, a few grinds of black pepper and the juice of 1 lemon. Pour in enough vinegar to make a total of 2 fl oz.. Add 2 tblspns of chopped fresh dill. Pour in enough oil to bring the total to 1 cup. Whisk or pour everything into a jam jar and shake vigorously.

Taste. You might want to add more vinegar or a little sugar, or more dill, or more decide.

Remove the carrots after 5 minutes of steaming, run them under cold water. They should be tender but firm (like a good parent). Cook the potatoes until they are tender and cooked but no more.

Put the carrots into a serving bowl and douse with a little white wine. Slice the potatoes whilst still hot. Slice 1/4 inch thick.  Handle these delicately as you don't want them breaking. Douse with more white wine.

Give the carrots and potatoes a moment to absorb any wine and then drain the excess. Pour the vinaigrette over the vegatables and adorn with fetching sprigs of dill.

Serve hot, warm or cold.