Warm potato salad

Recipe uploaded by

Merrilees Parker

1 rating

Recipe by Merrilees Parker

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1. Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
2. Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

Make it different

Add 1 small red onion, cut into wafer-thin slices, to this salad when you pour over the dressing.

Per serving

219 kcalories, protein 3g, carbohydrate 21g, fat 14 g, saturated fat 2g, fibre 2g, salt 0.3 g

Latest comments and suggestions

• Jenny V

  07 September 2009

  Jenny V rated and commented on this recipe

  

  This recipe was brilliant, really made the potatoes a wee bit special - I served them with the Roast Chicken stuffed with cous cous, apricots and pine nuts at a dinner party for 9 girls. It was ideal as I was able to make up the dressing in advance and have it sitting, then when the potatoes were ready it was poured over, tossed and ready to serve in a warm bowl, saving me having to be away from the table too long.

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Ingredients

• 500g pack baby new potatoes
• 1 tbsp Dijon mustard
• finely grated zest and juice unwaxed ½ lemon
• 5 tbsp extra-virgin olive oil
• 3 tbsp chopped flat-leaf parsley
• 2 spring onions , thinly sliced diagonally

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 10 mins

Ingredients

• 500g pack baby new potatoes
• 1 tbsp Dijon mustard
• finely grated zest and juice unwaxed ½ lemon
• 5 tbsp extra-virgin olive oil
• 3 tbsp chopped flat-leaf parsley
• 2 spring onions , thinly sliced diagonally

Per serving

219 kcalories, protein 3g, carbohydrate 21g, fat 14 g, saturated fat 2g, fibre 2g, salt 0.3 g

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