Summer allotment salad with English mustard dressing

Summer allotment salad with English mustard dressing

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(2 ratings)

Prep: 20 mins Cook: 15 mins


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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving (10)

  • kcal144
  • fat11g
  • saturates1g
  • carbs8g
  • sugars3g
  • fibre2g
  • protein2g
  • salt0.2g
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  • 400g new-season potatoes, scrubbed



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 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

  • 100ml rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 20g English mustard
  • 1 tbsp white wine vinegar
  • pinch of white caster sugar
  • 1 tbsp mustard seeds, toasted in a dry frying pan


  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.

  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.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
19th Jun, 2019
What is 20g of mustard in teaspoons?
goodfoodteam's picture
20th Jun, 2019
Thanks for your question. It will be roughly 4 teaspoons (1 tbsp + 1 tsp).
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