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  • 800g waxy new potatoes
    such as Charlotte or Nicola
  • 4 tsp Dijon mustard
  • 4 tsp white wine vinegar
  • 4 tbsp olive oil
  • 2 tbsp each chopped fresh chives
    parsley and tarragon (or other herbs you like)
  • a bed of green salad leaves
    to serve

Nutrition: per serving

  • kcal252
  • fat12g
  • saturates2g
  • carbs33g
  • sugars0g
  • fibre2g
  • protein4g
  • salt0.44g
    low
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Method

  • step 1

    Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.

  • step 2

    Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.

  • step 3

    Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.

RECIPE TIPS
HOT OR COLD?

This can be served warm or cold. Once you’ve tossed the potatoes in the dressing, cover the bowl and the potatoes should keep warm for up to an hour.

Recipe from Good Food magazine, August 2004

Authors

Good Food team
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A star rating of 4.4 out of 5.8 ratings
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