This superhealthy salad is the perfect summer side dish
Prep:5 mins
Serves 8
1 ½kg new potatoes, halved if large3 tbsp olive oil1 tbsp wholegrain mustardjuice of 1 lemon3 spring onions, chopped
STEP 1Cook 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.
