Warm potato salad

Name: Warm potato salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 500 grams pack baby new potato; 1 Tbsp Dijon mustard; 1 finely grated zest and juice unwaxed lemon; 5 Tbsps extra-virgin olive oil; 3 Tbsps chopped flat-leaf parsley; 2 spring onions, thinly sliced diagonally

Need a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish? Warm potato salad could be an excellent recipe to try. One serving contains 257 calories, 3g of protein, and 18g of fat. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of pack baby new potato, spring onions, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 10 minutes. The Fourth Of July will be even more special with this recipe.

Instructions

Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.

Ingredients you will need

Lemon Zest

Emulsions

Potato

Mustard

Juice

Water

Cooking Oil

Equipment you will use

Whisk

Bowl

Frying Pan

Drain the potatoes and tip into a large bowl.

Ingredients you will need

Potato

Equipment you will use

Bowl

Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

Ingredients you will need

Spring Onions