- 500g pack baby new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp Dijon mustard
- finely grated zest and juice unwaxed ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 5 tbsp extra-virgin olive oil
- 3 tbsp chopped flat-leaf parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 spring onion, thinly sliced diagonally
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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.
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.