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Summer allotment salad with English mustard dressing

Summer allotment salad with English mustard dressing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8-10

Make this potato salad with whatever crunchy vegetables you can get your hands on – fennel, celery and spring onions would also be very welcome additions

  • Healthy
  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
kcal144
fat11g
saturates1g
carbs8g
sugars3g
fibre2g
protein2g
salt0.2g
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Ingredients

  • 400g new-season potatoes , scrubbed
  • 2 bunches of French Breakfast radishes , leaves washed
  • 1 red onion , peeled and sliced
  • 1 small cucumber , peeled, deseeded and sliced into half moons
  • small handful dill fronds , chopped

For the dressing

Method

  • STEP 1

    Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.

  • STEP 2

    Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing. Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.

Goes well with

Recipe from Good Food magazine, August 2018

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A star rating of 4 out of 5.3 ratings
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