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Mustard potato salad

This superhealthy salad is the perfect summer side dish

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 172
  • Carbohydrates 30
  • Saturated Fat 1
  • Sugar 3
  • Protein 3
  • Fat 5
  • Fibre 2
  • Salt 0.13

Nutrition per serving

  • Calories 172
  • Carbohydrates 30
  • Saturated Fat 1
  • Sugar 3
  • Protein 3
  • Fat 5
  • Fibre 2
  • Salt 0.13

Ingredients

  • 1½ kg new potatoes, halved if large
  • 3 tbsp olive oil
  • 1 tbsp wholegrain mustard
  • juice of 1 lemon
  • 3 spring onions, chopped

Method

  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.

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