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Made with for home cooks everywhere

Summer allotment salad with English mustard dressing | Daily Dine

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Summer allotment salad with English mustard dressing

Summer allotment salad with English mustard dressing

Make this potato salad with whatever crunchy vegetables you can get your hands on – fennel, celery and spring onions would also be very welcome additions

View original recipe on bbcgoodfood.com

lunchsalad🍂summer

0

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 8

Nutritional Information

calories:144 kcal

Fat:11 g

saturated fat:1 g

Carbohydrate:8 g

Sugar:3 g

dietary fiber:2 g

protein:2 g

sodium:0.2 mg

Ingredients

1 400g new-season potatoes scrubbed

2 bunches french breakfast radishes leaves washed

1 red onion peeled and sliced

1 small cucumber peeled, deseeded and sliced into half moons

1 small handful dill fronds chopped

1 100ml rapeseed oil

1 20g english mustard

1 tbsp white wine vinegar

1 pinch of white caster sugar

1 tbsp mustard seeds toasted in a dry frying pan

Instructions

Step 1
Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.
Step 2
Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing. Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.