|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
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
Rustle up this delicious and hearty combination of soft crispy spuds, roast vegetables and steak. Guaranteed to fill you up as a main meal or a lunch.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Looking for the perfect mashed potato recipe? Look no further! Taking just 5 minutes to prep this is easy for beginners!
This campaign was originally produced in the framework of a programme co-financed by the European Union