Warm New Potato & Smashed Cucumber Salad with Camelina Oil
Warm potatoes absorb dressing beautifully, while smashed cucumber keeps this salad cool and crisp. Dill and spring onion make it feel fresh enough for summer, but it is substantial enough to serve as lunch.
Camelina oil has a mild, slightly nutty character that suits both vegetables. Add it after cooking so its flavour stays clear and distinctive.
Prep: 20 minutes Cook: 15 minutes Extra time: 10 minutes draining Serves: 4
Ingredients
- 600g new potatoes, halved if large
- 1 large cucumber
- 1 tsp fine sea salt, divided
- 3 spring onions, finely sliced
- A generous handful of fresh dill, chopped
- 3 tbsp cold pressed camelina oil
- 1½ tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp runny honey or maple syrup
- Freshly ground black pepper
Method
- Put the potatoes in salted water, bring to the boil and simmer for 12–15 minutes until tender. Drain well and leave to steam-dry for 2 minutes.
- Meanwhile, place the cucumber on a board and press firmly with the flat side of a large knife until it splits. Tear or chop into bite-size pieces, toss with ½ teaspoon salt and leave in a colander for 10 minutes.
- Whisk the camelina oil, vinegar, mustard, honey, remaining salt and black pepper.
- Toss the warm potatoes with half of the dressing. Pat the cucumber dry, then add it with the spring onions, dill and remaining dressing. Serve warm or at room temperature.
Why this oil works
Camelina oil brings a gentle nutty note and a fresh, grassy edge that works particularly well with dill, mustard and apple cider vinegar. Dressing the potatoes while warm helps them take up the flavour.
Shop Camelina Seed Oil 250ml – Cold Pressed, Unrefined.
Tips and variations
- Choose waxy new potatoes so they hold their shape.
- Salting and draining the cucumber prevents a watery dressing.
- Add radishes for extra crunch or capers for a sharper finish.
- For a creamy version, fold through two tablespoons of natural yoghurt just before serving.
Storage
Keep refrigerated for up to 2 days. The cucumber will soften gradually, so the salad is at its crispest on the day it is made. Let it stand at room temperature for 15 minutes before serving leftovers.
Frequently asked questions
Can I make this salad ahead?
Yes. Prepare the potatoes and dressing in advance, but add the cucumber and dill close to serving for the best texture.
Can I use regular potatoes?
Yes. Choose a waxy variety and cut it into even bite-size pieces.
Is camelina oil the same as flaxseed oil?
No. They come from different seeds and have different flavours, although both are commonly used cold or as finishing oils.
