Mustard Potato Salad
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 900 g New potatoes
- 150 ml Reduced fat crème fraîche
- 2 tablespoons Coarse grain mustard
- 3 Spring onion (Scallion)
- 10 g Fresh parsley
- 5 g Fresh dill
- 1 Lemon ((juice only))
- 60 g Watercress, rocket and spinach mix
- 1 tbsp Olive oil
- 1 pinch Fine sea salt and ground black pepper
- 1 tbsp Sumac
Method
- Chop 900 g New potatoes in half and par-boil for 10 minutes. Preheat your oven to 220°C/425°F/Gas 7.
- Drain the potatoes and mix with1 tbsp Olive oil.
- Put onto a baking tray and roast for 40 minutes.
- Finely chop 10 g Fresh parsley and 5 g Fresh dill and thinly slice 3 Spring onion (Scallion).
- Put into a bowl with the potatoes, 150 ml Reduced fat creme fraiche, 2 tbsp Coarse grain mustard, juice of 1 Lemon, 60 g Watercress, rocket and spinach mix, 1 tbsp Sumac and 1 pinch Sea salt and black pepper.
- Mix well and serve.