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Jamie Oliver’s Potato Salad with English Mustard and Lemon
From the book
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Ingredients
Method
On the day: Wash 1.6kg of new potatoes, halving any larger ones, then cook in a large pan of boiling salted water for 15 minutes, or until soft. Drain well. Spoon 4 heaped tablespoons of natural yoghurt and 4 teaspoons of English mustard into a large serving bowl with 2 tablespoons of extra virgin olive oil. Finely grate in the zest of 1 lemon, squeeze in the juice, mix well, then toss in the warm potatoes. Season to perfection, tasting and tweaking.
To serve: It’s fun to sprinkle this dish with edible flower petals, such as marigolds, violas or nasturtiums. Fresh herb flowers would also work a treat. Serve the potatoes hot, warm or cold.
ENERGY 180kcal FAT 4.3g SAT FAT 0.9g PROTEIN 4.1g CARBS 33.2g SUGARS 3.6g SALT 0.4g FIBRE 2g.
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4 out of 5 stars
1 Ratings
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