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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• Kitty's Nims

  09 November 2007

  Kitty's Nims rated and commented on this recipe

  

  so quick and easy, we don't cool the tatties but eat it as a warm potato salad with a good quality bought quiche and broccoli for a qick tea

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• Misti

  22 May 2008

  Misti commented on this recipe

  I have made this 3 times in the last month. After looking for a mayonaise-free potato salad for weeks (can't stand mayonaise!) i have finnaly hit on a winner! It works best alongside bbq's or pan-fried salmon. The only tip i have is allowing it to chill for as long as possible as it is always much better on the second day after a night in the fridge.

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• Kedgeree

  11 July 2008

  Kedgeree rated and commented on this recipe

  

  I really liked this but found it too oily. The 2nd time I halved the oil and it was way better. The potatoes were best steamed in their skins and peeled when cool enough to handle.

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• Chocoholly!

  12 August 2008

  Chocoholly! rated and commented on this recipe

  

  this was great made day before for a BBQ the next day! tasted great!!! :)

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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

Preperation and cooking times

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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