Lemon-infused Potato Salad
recipe
Lemon-infused Potato Salad
No commentsIngredients
- 1.2 kg small new potatoes, scrubbed
- finely grated zest and juice of 1 large lemon
- 2 tbsp wholegrain mustard
- 1 tbsp clear honey
- 6 tbsp virgin olive oil
- 2 sticks celery, finely chopped
- 1 pack fresh dill, chopped
- salt and freshly ground black pepper
Serves:
4
Preparation:
10
Cook Time:
20
Total Time:
30min
Directions
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- Place the potatoes in a large saucepan and cover with boiling water from the kettle. Bring back to the boil then simmer for about - minutes until tender. Drain well.
- Whisk the lemon zest and juice with the mustard, honey and olive oil in a bowl. Add the potatoes while they are still warm and toss well to coat evenly.
- Leave in the fridge until needed (they will keep for up to hrs). Just before serving, toss well to mix, then add the celery and dill and season to taste.
Source: Tesco
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