Homes & Property

Mustard potato salad

Easy | Ready in 20 minutes

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

Cook the potatoes in a large pan of salted water until just tender, about 10 to 15 minutes. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for five minutes, 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 two days.


Published: 18 August 2008
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