|Sat Fat 0.5g||1.7|
Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and return to the pan. Halve the potatoes.
Mix the remaining ingredients together and stir into the hot potatoes. Allow to cool slightly.
Season to taste and serve warm.
Great for barbecues and parties, simply scale up the recipe by 3 to serve 12.
Why not serve with a selection of ready prepared potato products such as wedges or crisps
500g salad potatoes, scrubbed
1 tbsp wholegrain mustard
2 tsp olive oil
1 tbsp white wine vinegar
1 tbsp low fat mayonnaise
2 tsp clear honey
4 spring onions, finely sliced
Salt and pepper, to taste
Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.
Looking for a delicious light meal or lunch to bring into work? This potato and courgette salad recipe is filling, tasty and less than 400 per serving.
Serve hits delicious recipe hot or cold, ideal to share with friends
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
This campaign was originally produced in the framework of a programme co-financed by the European Union