A deliciously light potato salad that would complement a fish or chicken dish perfectly with just the right amount of zingy flavour.
This recipe was created by Luke Willcox - New Product Development team.
SEASON
Spring/Summer
COMPLEXITY
Simple
PREPARATION TIME
10 minutes
COOKING TIME
25 minutes
SERVES
Serves 6
Ingredients
750g New/Baby potatoes
4 sprigs fresh mint
1 tsp coarse rock salt
1 garlic clove, peeled
4 tbsp lemon juice
Grated zest of 1 lemon
1 teaspoon wholegrain mustard
4 tbsp olive oil
2 tablespoons fresh chives, finely chopped
6 spring onions, trimmed and finely chopped
Method
1
Wash the potatoes then steam or gently simmer for around 20 minutes until cooked through, adding the mint 5 minutes before the end.
2
In a pestle and mortar (just use a bowl and spoon if you don’t have these), crush together the garlic and rock salt until they form a paste.
3
Add in the lemon juice and zest, mustard and oil and whisk these ingredients together.
4
Once the potatoes are cooked and tender, drain and transfer to a serving bowl.
5
Pour over the dressing while the potatoes are still hot, tossing all the ingredients together until the potatoes are coated
6
Scatter the chives and spring onions over the top, and season with salt and pepper if required
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