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Ingredients
| 1 packs pack | new potato new potato | ||
| 0.5 | lemons
lemon (zest and juice) | ||
| 1 tsp tsp | wholegrain mustard wholegrain mustard | ||
| 1 tbsp tbsp | coriander
coriander (chopped) | ||
| 1 tbsp tbsp | parsley
parsley (chopped) | ||
| olive oil olive oil | |||
| balsamic vinegar balsamic vinegar | |||
| salt salt | |||
| peppers pepper |
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Create new shopping listWarm potato salad
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Method
No party is complete without a dish or two of potato salad! This potato salad recipe makes the perfect barbecue side dish, with new potatoes served warm and tossed in a zesty vinaigrette.
- Chop any large potatoes in half so they’re roughly the same size, then boil in salted water for 15 - 20 minutes.
- Meanwhile, combine the mustard and lemon juice and lemon zest in a bowl along with a dash of white balsamic and generous drizzle of olive oil. Stir well until combined, adjusting the seasoning to taste.
- Once cooked, drain the potatoes and leave to steam dry for a couple of minutes, then return to the pan.
- Add the chopped herbs and mustard dressing, tossing well to combine, then pour into a large bowl and serve warm.
