Ingredients
- 800g waxy new potatoes, such as Charlotte or Nicola
- 4 tsp Dijon mustard
- 4 tsp white wine vinegar
- 4 tbsp olive oil
- 2 tbsp each chopped fresh chives, parsley and tarragon (or other herbs you like)
- a bed of green salad leaves, to serve
Method
- STEP 1
Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
- STEP 2
Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
- STEP 3
Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.
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, ,High-Fiber,Low-Sodium
, Ingredients800g waxy new potatoes, such as Charlotte or Nicola4 tsp Dijon mustard4 tsp white wine vinegar4 tbsp olive oil2 tbsp each chopped fresh chives, parsley and tarragon (or other herbs you like)a bed of green salad leaves, to serveMethodSTEP 1Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool
, http://www.edamam.com/ontologies/edamam.owl#recipe_05248910c9781b9ca4f859aa571a81bb
, 4
, High-Fiber,Low-Sodium
, Sugar-Conscious,Vegan,Vegetarian,Pescatarian,Mediterranean,DASH,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,FODMAP-Free,Kosher
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, Ingredients:
- a bed of green salad leaves , to serve
- 4.0 tbsp olive oil
- 4.0 tsp Dijon mustard
- 4.0 tsp white wine vinegar
- 2.0 tbsp each chopped fresh chives , parsley and tarragon (or other herbs you like)
- 800.0g waxy new potatoes , such as Charlotte or Nicola
,
, Ingredients800g waxy new potatoes, such as Charlotte or Nicola4 tsp Dijon mustard4 tsp white wine vinegar4 tbsp olive oil2 tbsp each chopped fresh chives, parsley and tarragon (or other herbs you like)a bed of green salad leaves, to serveMethodSTEP 1Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.STEP 2Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.STEP 3Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.
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