New Potato Salad with Dill Mustard
This lemony dill vinaigrette is ideal for those who do not like mayonnaise
Unimpressive to look at (really hard to photograph), but delicious to eat. Some people do not like mayonnaise - and particularly not on potatoes. They are the people who love this new potato salad in a lemony dill vinaigrette.
Ingredients:
- 1 lemon (juice and zested rind)
- 30ml True Origin Dill Mustard
- 120ml Zaytoun Olive Oil
- True Origin Natural Salt to taste
- 600g new potatoes (boiled and cooled to room temperature)
- 1 bunch of spring onions (chopped)
- 20g parsley
- 10g chopped thyme
Method:
- Zest the lemon and squeeze out the juice and combine the juice and rind with 30ml Dill Mustard and 120ml olive oil, to make a salad dressing.
- Adjust the seasoning to taste with salt and pepper.
- In a large bowl, add the chopped spring onions, the chopped parsley and chopped thyme to the cooked baby potatoes.
- Then, pour over the dressing and gently jiggle the bowl to mix.