(serves 2)
Potato salad is a favourite of our group as we are all potato lovers in any form or shape; fries, potato chips, potato gems, wedges, gratin, mash... we love it all! This relatively healthy version was adapted from what I remember my potato buddy Lisa talking about a long long time ago. The lemon juice, olive oil and dill add a refreshing (and healthier) twist to the classic creamy version. They key is to dress the potatoes whilst they're still warm so the mayo coats the potatoes well!
Prep time: 15 min
Cooking time: 20 min
Ingredients
6-8 chat potatoes3 sprigs of dill
juice of 1/2 lemon
1 T Dijonnaise
2 tsp seeded mustard
1 T olive oil
salt, pepper
Method
1. Cut the potatoes in half and boil over the stove for 20 minutes, or until al denté (soft but firm on the inside).
2. Meanwhile, finely chop the dill.
3. Drain the potatoes and whilst they're still warm, toss with the lemon juice dijonnaise, seeded mustard, dill and olive oil. Season with salt and pepper. Serve warm.
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