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New Potato Salad with Lemon + Mustard Herb Dressing

31 May 2011

 

I haven’t been able to update the blog for awhile – as I’ve been away on two glorious weeks of holiday!! – but am finally back with a simple recipe for a quick and easy potato salad.

Truth be told, I’ve always hated potato salad. I’m thinking, of course, of the thick, aesthetically-unpleasing mass of mushy potatoes and heavy mayonnaise served at a typical American barbecue or picnic, and I cringe at the very thought. That admittedly sounds a bit potato salad-elitist of me, and the mayonnaise-based version certainly has its place in the side dish hall of fame (everyone has their favorite version!), but I wanted to try something a little more flavorful and sophisticated for a recent dinner I made for a friend. I spotted the recipe for this salad in the June 2011 issue of Olive magazine and thought I would give it a try.

I was pleasantly surprised with the results! It takes almost no time at all to cook and assemble, and is a piece of cake for even the most novice chef. The original recipe calls for the use of fresh tarragon, flat-leaf parsley and chives, but I imagine most fresh herbs would work well (with the exception of those with a potentially overwhelming flavor or aroma, such as basil). It is fairly low in both calories (approximately 170 per serving) and fat (approximately 6 grams per serving), and can be prepared ahead of time for a picnic or barbecue. I’ve served this salad both cold (as the recipe suggests) and hot, and it tasted good either way!

Enjoy!

 

NEW POTATO SALAD WITH LEMON + MUSTARD HERB DRESSING

Serves: 4

600 grams baby new potatoes, well scrubbed

1 tsp wholegrain mustard

1 tsp Dijon mustard

1 tsp clear honey

1 1/2 tbsp freshly squeezed lemon juice

Light olive oil

2 tbsp fresh tarragon leaves, roughly chopped

2 tbsp fresh flat-leaf parsley, roughly chopped

2 tbsp fresh chives, roughly chopped

1/2 of 1 fresh lemon, finely zested

Freshly ground black pepper

Salt

 

1.  Place the potatoes in a pan and cover with cold water. Bring to a boil over medium-high heat and cook for 12-15 minutes, or until tender. Remove from heat, drain in a colander under running water until cooled, then set aside until cold. [If serving hot, spray with cold water briefly, then set aside for 5 minutes or until cool enough to handle.]

2.  For the dressing, whisk the mustards, honey and freshly squeezed lemon juice in a large bowl. Gradually whisk in 2 tablespoons olive oil, until emulsified and surface is glossy.

3.  Cut the potatoes in half (or if large, quarter) and place in the bowl with the prepared dressing. Add herbs and finely grated lemon zest. Season liberally with freshly ground black pepper and a good pinch of salt, then toss well.

 

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