Herbed potato salad

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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.

Hot or cold?

This can be served warm or cold. Once you've tossed the potatoes in the dressing, cover the bowl and the potatoes should keep warm for up to an hour.

PER SERVING

252 kcalories, protein 4g, carbohydrate 33g, fat 12 g, saturated fat 2g, fibre 2g, salt 0.44 g

Latest comments and suggestions

• passion

  27 January 2008

  passion commented on this recipe

  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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• Liz

  15 July 2008

  Liz commented on this recipe

  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!

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Ingredients

• 800g waxy new potatoes , such as Charlotte or Nicola
• 4 tsp Dijon mustard
• 4 tsp white wine vinegar
• 4 tbsp olive oil
• 2 tbsp each chopped fresh chives , parsley and tarragon (or other herbs you like)
• a bed of green salad leaves , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 35 mins

Super healthy

Ingredients

• 800g waxy new potatoes , such as Charlotte or Nicola
• 4 tsp Dijon mustard
• 4 tsp white wine vinegar
• 4 tbsp olive oil
• 2 tbsp each chopped fresh chives , parsley and tarragon (or other herbs you like)
• a bed of green salad leaves , to serve

PER SERVING

252 kcalories, protein 4g, carbohydrate 33g, fat 12 g, saturated fat 2g, fibre 2g, salt 0.44 g

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