Potato salad with a lemony dressing

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olive magazine

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Recipe by olive magazine

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1. Put the potatoes in a pan of boiling water and simmer gently for 12-15 minutes or until tender. Drain and cool under cold running water. Cut into 1cm slices.
2. Mix the lemon zest and juice with the mustard and slowly whisk in the olive oil until thick. Toss the potatoes in the dressing, season generously with salt and cayenne and scatter with spring onion and flat-leaf parsley (if using).

Per serving

256 kcalories, protein 2.5g, carbohydrate 20.6g, fat 18.7 g, saturated fat 2.6g, fibre 1.4g, salt 0.1 g

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Ingredients

• 750g new potatoes
• 2 unwaxed lemons , 1 zested and 2 juiced
• 1 tbsp Dijon mustard
• 120ml extra-virgin olive oil
• a pinch cayenne pepper
• 8 spring onions , finely chopped
• small handful flat-leaf parsley , chopped (optional)

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 25 minutes

Vegetarian

Ingredients

• 750g new potatoes
• 2 unwaxed lemons , 1 zested and 2 juiced
• 1 tbsp Dijon mustard
• 120ml extra-virgin olive oil
• a pinch cayenne pepper
• 8 spring onions , finely chopped
• small handful flat-leaf parsley , chopped (optional)

Per serving

256 kcalories, protein 2.5g, carbohydrate 20.6g, fat 18.7 g, saturated fat 2.6g, fibre 1.4g, salt 0.1 g

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