Herbed potato salad

Herbed potato salad

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(3 ratings)

Prep: 30 mins - 35 mins

Easy

Serves 4
A superhealthy accompaniment to any summer meal

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal252
  • fat12g
  • saturates2g
  • carbs33g
  • sugars0g
  • fibre2g
  • protein4g
  • salt0.44g
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Ingredients

  • 800g waxy new potatoes, such as Charlotte or Nicola

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 tsp Dijon mustard
  • 4 tsp white wine vinegar
  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp each chopped fresh chives, parsley and tarragon (or other herbs you like)
  • a bed of green salad leaves, to serve

Method

  1. Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.

  2. Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.

  3. Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.

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Comments (5)

jaebee's picture
5

Used fresh rosemary, lemon thyme, parsley and dried chives. Very good. Worked well with salmon.

nblane's picture
5

Made this for the first time to serve as a side dish with a bbq and it was really easy to make and extremely tasty everyone loved it.

chieftan's picture

This recipe is so easy, all my family loved this as a side dish to our first barbecue this year, They all want to make it now.
I used this years first season new potatoes.

liz313's picture

My daughter loved this as she can help herself to it in the fridge and as she isn't a great eater I can make this and know she will eat it. Lovely!

passion's picture

I tried it and I say its excellent to have it as a side dish for barbeques. The only other suggestion I would like to add is that I personally prefer coriander leaves to parsley because of its aromatic distinct flavour. Bit of dill...woudn't hurt either!

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