Herbed potato salad

Recipe uploaded by

Good Food

0 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pollyanna

  07 May 2009

  Pollyanna commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3164/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk