Potato salad with a lemony dressing

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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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• cupcake

  20 June 2009

  cupcake rated and commented on this recipe

  

  A bit of an odd flavour! Wouldn't do it again - prefer a mayo dressing.

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• slink_84

  22 July 2009

  slink_84 rated and commented on this recipe

  

  Great recipe, nice alternative to the traditional mayo dressing

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• conker

  28 July 2009

  conker commented on this recipe

  I halved the amount of olive oil (then added a bit more to taste) and added 2 tsps honey to ease the tartness. Very nice alternative to mayonnaisey-style potatos salads. Went well with the bbq thai style salmon recipe and kept in the fridge for two days.

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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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