Herbed and creamy potato salad with chives
Serving: 6
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Directions
- 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
- 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
- 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