This superhealthy salad is the perfect summer side dish
Ingredients
- 1 ½kg new potatoes, halved if large
- 3 tbsp olive oil
- 1 tbsp wholegrain mustard
- juice of 1 lemon
- 3 spring onions, chopped
Method
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Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days.