Mustard potato salad
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
This superhealthy salad is the perfect summer side dish
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 172 | |
| fat | 5g | |
| saturates | 1g | |
| carbs | 30g | |
| sugars | 3g | |
| fibre | 2g | |
| protein | 3g | |
| low in | salt | 0.13g |
Ingredients
- 1 ½kg new potatoes , halved if large
- 3 tbsp olive oil
- 1 tbsp wholegrain mustard
- juice of 1 lemon
- 3 spring onions , chopped
Method
- STEP 1
Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days.
Recipe from Good Food magazine, August 2006
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