New-Potato Salad With Herb & Lemon Dressing |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A new healthy take on this classic summer salad, using a lighter mustard dressing instead of mayonnaise. A heavy mayo-based dressing is replaced with a light but punchy lemon, mustard and herb one. The potato skins are left on for a slower release of energy. Olive magazine 2011. Ingredients:
1 1/4 lbs new potatoes, well scrubbed |
2 tablespoons chopped tarragon leaves |
2 tablespoons chopped flat leaf parsley |
2 tablespoons chopped chives |
1/2 lemon, finely grated zest |
1 teaspoon coarse grain mustard |
1 teaspoon dijon mustard |
1 teaspoon clear honey or 1 teaspoon superfine sugar |
2 tablespoons light olive oil |
Directions:
1. Put the potatoes in a pan and cover with cold water. Bring to a boil and cook for 12-15 minutes, or until tender. Drain in a colander under running water until cooled, then leave until cold.
2. For the dressing, whisk the mustards, honey and juice in a large bowl. Gradually whisk in 2 tbsp olive oil, until emulsified and glossy.
3. Cut the potatoes in half and put in the bowl with the dressing. Add the herbs and lemon zest. Season with lots of freshly ground black pepper and a good pinch of salt, then toss well.
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