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Potato & Mustard Salad (Ve)

Updated: Jul 4, 2018

1.5 kg new potatoes, halved if large

3 tablespoons of olive oil

1 tablespoon of wholegrain mustard

Juice of one lemon

3 spring onions, chopped - or one small red onion finely chopped

Cook the potatoes in a large pan of salted water until just tender - this will take about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl.

Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool.

If you wish to add interest to the dish, you can use a combination of white and purple fleshed potatoes.

The dish will keep in a covered container in the fridge for up to 2 days.

Inspired by BBC Good Food recipes.

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