Seaweed & Potato Salad – A Fresh Nod to Coastal Irish Cooking

Description: Inspired by Ireland’s rugged coastline, this Seaweed & Potato Salad blends tender baby potatoes with delicate seaweed for a dish that’s both earthy and oceanic. Lightly dressed with lemon and olive oil, it’s a refreshing taste of Irish coastal tradition.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serving Size: Serves 4

Ingredients

• 600g (1¼ lb) baby potatoes
• 15g (½ oz) dried seaweed (dulse or sea lettuce), soaked and chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 spring onions, finely sliced
• 2 tbsp chopped parsley or dill
• Salt and freshly ground black pepper
• Optional: 1 tbsp mayonnaise or Greek yogurt for creaminess

Instructions

Step 1 – Cook the Potatoes

Boil the baby potatoes in salted water for 10–12 minutes until tender. Drain and allow to cool slightly before halving or slicing.

Step 2 – Prepare the Seaweed

If using dried seaweed, soak in warm water for 10 minutes to rehydrate, then rinse and chop finely.

Step 3 – Make the Dressing

Whisk together olive oil, lemon juice, mustard, and a little salt and pepper until emulsified. Stir in the herbs and spring onions.

Step 4 – Combine and Serve

Toss the warm potatoes with the dressing and seaweed until evenly coated. Adjust seasoning to taste. Serve warm or chilled.

Serving Suggestion

This salad pairs beautifully with grilled fish or smoked salmon and makes a flavorful addition to any Irish-style seafood spread.