Zesty New Potato Salad

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

zesty new potato salad

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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