Lemon & dill new potato salad

Lemon & dill new potato salad

By Daniel Sun
10’ Prep time
15’ Cook time
25’ Total time
335 Calories
4 Serving

Summary

Keep it simple with martha’s collison’s recipe: it's just boiled new potatoes tossed in a zesty, mustardy olive oil dressing
Daniel Sun 0 Followers

Step by Step

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Step 1

Bring a large saucepan of salted water to the boil. Chop any of the large potatoes in half, then add to the water and boil for 10-15 minutes, or until tender. Drain and allow to cool completely.
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Step 2

To make the dressing, mix together the shallot, mustard, olive oil and lemon juice in a jug. Grate in the lemon zest and garlic, and stir vigorously to combine. Add the dill and season with the flaked sea salt and a few cracks of freshly ground black pepper.
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Step 3

Place the cooked potatoes into a serving bowl and pour over the dressing. Toss to combine and coat each potato, then allow at least 15 minutes for the potatoes to absorb the dressing. You can make the salad ahead of time and store it in a sealed container in the fridge for up to 3 days.

Ingredient

  • Lemon
    Lemon
    1
  • Olive oil
    Olive oil
    60 mls
  • Shallot
    Shallot
    1
  • Ruby gem potatoes
    Ruby gem potatoes
    500 grams
  • Dijon mustard
    Dijon mustard
    0.5 tsp
  • Garlic clove
    Garlic clove
    1
  • Flaked sea salt
    Flaked sea salt
    0.5 tsp
  • Dill
    Dill
    20 grams

Nutrition Facts

View nutrition facts
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