|1 packs pack||new potato new potato|
|zest and juice|
|1 tsp tsp||wholegrain mustard wholegrain mustard|
|1 tbsp tbsp||coriander coriander|
|1 tbsp tbsp||parsley parsley|
|olive oil olive oil|
|balsamic vinegar balsamic vinegar|
Warm potato salad
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.