Potato salad

Name: Potato salad
Yield: 8
Ingredients: 1.6kg new potatoes; 4 heaped tablespoons natural yoghurt; 4 teaspoons English mustard; extra virgin olive oil; 1 lemon; optional: edible flowers to serve

English mustard & lemon

Vegetarian

Not Too Tricky

serves 8

nutrition per serving

180

Calories

4.3g

Fat

0.9g

Saturates

3.6g

Sugars

0.4g

Salt

4.1g

Protein

33.2g

Carbs

13%

Fibre

of an adult’s reference intake

Recipe From

Together

By Jamie Oliver

BUY THE BOOK

Ingredients

1.6kg new potatoes

4 heaped tablespoons natural yoghurt

4 teaspoons English mustard

extra virgin olive oil

1 lemon

optional: edible flowers to serve

Method

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.
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.

Tags

Potato Vegetarian Summer Sides Salad Together cookbook

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