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5 from 1 vote

Hot and buttery samphire potato salad

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Servings: 4
Author: Becca Heyes


  • 500 g new potatoes (~ 20 small potatoes)
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 115 g samphire (~ 2 cups)
  • Black pepper
  • Small bunch parsley, chopped


  • Cut any particularly large potatoes in half, leaving the smaller potatoes whole. Boil in a large pan of water (or vegetable stock, for extra flavour) until tender.
  • Meanwhile, melt half of the butter in a large frying pan, along with the olive oil. Add the garlic and cook over a medium-low heat for a couple of minutes, until fragrant.
  • Remove any thick, tough-looking stems from the samphire, and add it to the pan with the garlic. Sauté for 5 more minutes.
  • When the potatoes are cooked, drain them and add them to the pan, along with the remaining tablespoon of butter and plenty of black pepper. Mix to combine, and allow the butter to melt.
  • Add the fresh parsley just before serving