The honey mustard dressing is a lighter alternative to the mayonnaise and it goes well with warm potatoes.
Ingredients
500 grams potato (salad potatoes or new potatoes, halved if large)
1 clove garlic (peeled, halved, lightly crushed)
water (to boil the potatoes)
2 onion (spring onions, thinly sliced)
seasoning (salt and ground pepper to taste)
3 tablespoons olive oil (extra virgin is better)
1 tablespoon mustard (or to taste, wholegrain mustard)
1 tablespoon honey
3 tablespoons tarragon (optional, chopped fresh tarragon)
Instructions
- Fill a kettle with water and bring to the boil. Add the garlic and the potatoes. Boil the potatoes until tender, about 15-20 minutes. Drain.
- Toss them with 2/3 of the olive oil and season with salt and pepper while warm.
- Mix the rest of the olive oil, honey and mustard together. Fold this dressing through the warm potatoes.
- Scatter the tarragon over the top and mix gently.
- Check the seasoning and add a bit more salt, pepper or mustard if required.
- Serve.
Yield
4 servings
Preparation time
14 minutes
Cooking time
20 minutes
Total time
34 minutes
Notes
Substitute tarragon with other aromatic herbs; parsley goes well. Mint would add a refreshing touch and it would be great if the salad was chilled.
Source
easy, salads, lunch
starchy vegetables
British food recipes
Food in Europe
Food in Europe