Warm Lemon and Mustard Potato Salad
By OcadoLife
Published on 21 December 2021
A zesty twist on a classic, this
Warm Lemon and Mustard Potato Salad uses just-cooked waxy potatoes that are
soft yet hold their shape. Award-winning vegetarian food writer Anna Jones’
dressing is made with vinegar, honey and dijon mustard for a sweet yet tangy
flavour with just a hint of heat.Time and servings
30 minsTotal time
6Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 1 kg of small waxy potatoes
- 0.5 lemon, juiced and zested
- 1 red onion, thinly sliced
- 2 tbsp of apple cider vinegar
- 1 tsp of honey
- 4 sticks of celery, thinly sliced on the diagonal, leaves reserved
- 2 tbsp of wholegrain mustard
- 1 tbsp of dijon mustard
- 4 tbsp of extra-virgin olive oil
- 1 small bunch of dill, roughly chopped
Method
Step 1
Boil the potatoes in salted water for 15-20 mins, until tender. Drain, then steam dry in the colander for a couple of mins.Step 2
Meanwhile, put the lemon zest and juice and the onion into a bowl with the vinegar and honey or maple syrup. Stir and set aside.Step 3
Once the potatoes are cool enough to handle, place on a chopping board and crush gently to break their skins.Step 4
ut the celery, two mustards and olive oil in a large bowl. Add the potatoes and onion mixture; mix together, breaking the potatoes up a little more as you go.Step 5
Season well with sea salt and freshly ground pepper, and add more oil, mustard or vinegar, to taste. Finish with the dill and celery leaves, then serve. It’ll keep for up to 4 days in the fridge; bring to room temperature before serving.