Summer allotment salad with English mustard dressing
Serves 8-10
Easy
Prep:
Cook:
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
Skip to ingredients
- 400g new-season potatoesscrubbed
- 2 bunches of French Breakfast radishesleaves washed
- 1 red onionpeeled and sliced
- 1 small cucumberpeeled, deseeded and sliced into half moons
- small handful dill frondschopped
For the dressing
- 100ml rapeseed oil
- 20g English mustard
- 1 tbsp white wine vinegar
- pinch of white caster sugar
- 1 tbsp mustard seedstoasted in a dry frying pan
Nutrition: Per serving (10)
- kcal144
- fat11g
- saturates1g
- carbs8g
- sugars3g
- fibre2g
- protein2g
- salt0.2g
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.
