About the recipe This potato salad will steal the show at any BBQ. Dressing the potatoes whilst still warm means that the potatoes take on loads of hot and zesty flavour from the mustards and lemon. The salad can be made up to a day in advance and keep covered in the fridge. Remove from the fridge an hour before serving.
About the Recipe
Ingredients
- 750g Root Zero Baby Potatoes
- 2 heaped tbsp full fat mayonnaise
- 1 heaped tsp Dijon mustard
- 1 heaped tsp wholegrain mustard
- Juice and zest of a lemon
- 1 shallot, finely chopped
- 1 bunch spring onions, finely sliced
- 5 cornichons, roughly chopped
- Small bunch of parsley, roughly chopped
- Small bunch of dill, roughly chopped
- ½ jar of artichokes in oil, drained
- 75g feta, crumbled
- Salt and pepper to season
Directions
- Tumble the baby potatoes into a large saucepan and add a tablespoon of salt.
- Pour over boiling water, cover with a lid and bring to a simmer.
- Cook for 10-12 minutes until the potatoes are tender throughout to the point of a sharp knife.
- Meanwhile, mix the mayonnaise, both mustards and the lemon juice and zest together in a large serving bowl.
- When the potatoes are done, drain in a colander, and while they’re still warm, tip them into the bowl with the mayonnaise mixture. Stir to coat the potatoes.
- Tip the shallot, spring onion, cornichons, herbs and artichokes into the potato mixture. Stir to combine, then crumble over the feta.
- Serve warm or at room temperature.