Warm potato salad

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• 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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• B7jac

  07 June 2010

  B7jac rated and commented on this recipe

  

  Really lovely dressing! served this with garlic studded swordfish, well be doing this again for sure!

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• Sarah

  22 June 2010

  Sarah rated and commented on this recipe

  

  Very nice! I served this with hot smoked salmon which went really well with the lemony dressing. The kids loved it.

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• Lamiaceae

  28 May 2011

  Lamiaceae rated and commented on this recipe

  

  Simple and tasty

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• Bettiboop

  21 December 2011

  Bettiboop rated and commented on this recipe

  

  Fantastic recipe! Only had French Mustard and it tasted brilliant. Will definitely cook again.

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• lizleicester

  02 April 2013

  lizleicester rated and commented on this recipe

  

  Really delicious way of cooking new Cornish potatoes. Keeps the flavour of the ingredients very fresh and tasty.

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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 5 - 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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