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Serving: 6

Prep Time10 minsCook Time20 minsTotal Time30 mins

INGREDIENTS

 1kg Mediterranean potatoes, skin on
 30ml (2 tbsp) wholegrain Dijon mustard
 Juice and finely grated zest of 1 lemon
 30ml (2 tbsp) red wine vinegar
 125ml (½ cup) olive oil
 5 spring onion, sliced
 125ml (½ cup) fresh flat-leaf parsley, roughly chopped
 30ml (2 tbsp) fresh mint, roughly chopped
 30ml (2 tbsp) fresh dill, roughly chopped
 Salt, to taste

DIRECTIONS

1

In plenty of salted boiling water, cook the potatoes until just tender, for (+/- 15 minutes). Drain and set aside to cool completely and spoon into a large mixing bowl

2

Whisk the mustard, zest, juice, vinegar and oil well together. Season to taste then pour half of the dressing over the potatoes and toss to combine. Leave to rest for 5 minutes

3

Mix in the spring onions and fresh herbs and very gently toss adding the remaining dressing as you are going along. Salad is served cold

Ingredients

 1kg Mediterranean potatoes, skin on
 30ml (2 tbsp) wholegrain Dijon mustard
 Juice and finely grated zest of 1 lemon
 30ml (2 tbsp) red wine vinegar
 125ml (½ cup) olive oil
 5 spring onion, sliced
 125ml (½ cup) fresh flat-leaf parsley, roughly chopped
 30ml (2 tbsp) fresh mint, roughly chopped
 30ml (2 tbsp) fresh dill, roughly chopped
 Salt, to taste

Directions

1

In plenty of salted boiling water, cook the potatoes until just tender, for (+/- 15 minutes). Drain and set aside to cool completely and spoon into a large mixing bowl

2

Whisk the mustard, zest, juice, vinegar and oil well together. Season to taste then pour half of the dressing over the potatoes and toss to combine. Leave to rest for 5 minutes

3

Mix in the spring onions and fresh herbs and very gently toss adding the remaining dressing as you are going along. Salad is served cold

Herbed and creamy potato salad with chives