Potato salad
English mustard & lemon
Potato salad
English mustard & lemon
Serves 8
DifficultyNot too tricky
Nutrition per serving
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Calories 180 9%
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Fat 4.3g 6%
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Saturates 0.9g 5%
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Sugars 3.6g 4%
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Salt 0.4g 7%
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Protein 4.1g 8%
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Carbs 33.2g 13%
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Fibre 2g -
Of an adult's reference intake
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Ingredients
- 1.6 kg new potatoes
- 4 heaped tablespoons natural yoghurt
- 4 teaspoons English mustard
- extra virgin olive oil
- 1 lemon
- edible flowers , to serve (optional)
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Method
This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here.
ON THE DAY Wash the potatoes, halving any larger ones, then cook in a large pan of boiling salted water for 15 minutes, or until soft. Drain well. Spoon the yoghurt and English mustard into a large serving bowl with 2 tablespoons of extra virgin olive oil. Finely grate in the zest of the lemon, squeeze in the juice, mix well, then toss in the warm potatoes. Season to perfection, tasting and tweaking.
TO SERVE It’s fun to sprinkle this dish with edible flower petals, such as marigolds, violas or nasturtiums. Fresh herb flowers would also work a treat. Serve the potatoes hot, warm or cold.
ON THE DAY Wash the potatoes, halving any larger ones, then cook in a large pan of boiling salted water for 15 minutes, or until soft. Drain well. Spoon the yoghurt and English mustard into a large serving bowl with 2 tablespoons of extra virgin olive oil. Finely grate in the zest of the lemon, squeeze in the juice, mix well, then toss in the warm potatoes. Season to perfection, tasting and tweaking.
TO SERVE It’s fun to sprinkle this dish with edible flower petals, such as marigolds, violas or nasturtiums. Fresh herb flowers would also work a treat. Serve the potatoes hot, warm or cold.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited