My go-to potato salad recipe tends to be this one that I posted years ago - simple, creamy, delicious. However, sometimes mayonnaise is not the way to go. I admit that these occasions are few and far between - a swipe of mayonnaise improves many, many things. But sometimes, sometimes you might want something a little more restrained. And in that case, this is an excellent recipe.
We had it with salmon and with lightly pickled cucumber ribbons and it was the kind of meal that leaves you wanting to lick the plate. Sophisticated, simple, summery food.
250g new potatoes, sliced
2 tbsp olive oil
Squeeze of lemon juice
Tsp dijon mustard
Tsp wholegrain mustard
2 spring onions, finely chopped
Serves 2, 6 pro points per portion
Place the potatoes in a pan full of lightly salted water. Bring to the boil and then cook for around 10-12 minutes until tender.
Meanwhile, make the dressing. Whisk together the lemon juice and the mustard, then gradually add the olive oil until incorporated into a smooth dressing. Stir through the spring onions and season to taste.
When the potatoes are cooked, drain and while they are still warm (this is important) gently mix with the dressing. Allow them to sit for at least 15 minutes to absorb and serve at room temperature.